Orangewedge,forrubbing
Icecubes,toserve
60 mlmezcal,suchas
NuestraSoledadmezcal
3 tsplimejuice
4 dashesoforange
bitters,toserve
SPICY-ORANGESALTRIM
1 largedriedorange
peelslice(seenote),
coarselychopped
¼ driedhabanerochilli
(seenote),crushed
60 gmseasaltflakes
BENNY’SCORDIAL
160 mlorangejuice
160 gmcastersugar
Finelygratedzest
of½orange
1 largedriedancho
chilli(seenote)
5 gmginger(about 1cm),
finelygrated
3 cloves1 Forspicy-orangesaltrim,
crushorangeandhabanero
witha mortarandpestleuntil
finelyground.Stirthrough
saltandstorein anairtight
container.Makesabout75gm.
2 ForBenny’scordial,combine
ingredientsin a saucepanand
stirovermediumheatuntilsugar
dissolves.Cool.Makes250ml.
3 Toserve,ruborangewedge
aroundthelipofa rocksglass,
dipthelipintospicysaltand
fillglasswithice.Combine
mezcal,limejuice,orange
bittersand22mlcordialin a
cocktailshakerfilledthree-
quartersfullwithice.Shake
well,thenstrainintoglass.
NoteDriedorangepeel
is availablefromselect
delicatessens.Driedhabanero
andanchochilliesareavailable
fromselectMexicanfoodshops,
Herbie’sSpices(herbies.com.
au),TheEssentialIngredientand
onlinefromfireworksfoods.com.
au and poblanomexican.com.au.Benny’s Margarita
MAKES 1
“Orangeis traditionallyeatenalongsidemezcal,inspiring
thisvariationontheclassicMargarita.It’srichandsmoky,
witha warmingspice-saltrim,”saysBenMudge.AtLaCasita,
theydrythehabanerosandorangeslicesoverthefire.The
orange cordial makes enough for 10 cocktails.Pictured p103.
45 mldrygin,suchas
Brookie’sByronDryGin
30 mlwoodgrilledlemonjuice
(seenote),plusextragrilled
lemonslice,toserve
Sodawater,toserve
Driedhibiscusflower
(seenote),toserve
HIBISCUSSYRUP
½ cupdriedhibiscus
flowers(seenote)
350 gmcastersugar1 Forhibiscussyrup,combine
flowers,sugarand350mlwater
in a saucepan.Stirovermedium
heat until sugar dissolvesRosado
MAKES 1“Thiscocktailis namedforitspinkcolour,whichcomesfromthe
hibiscussyrupwemake,”saysMudge.“It’sgarnishedwithcandied
flowersanda grilledlemonslice,whichgivesit a lovelycaramelised
lemon flavour.” Start this recipe a day ahead to infuse the syrup.(2minutes).Refrigerateand
leavetoinfuse(1 day),then
strain.Makesabout500ml.
2 Combinegin,lemonjuiceand
15mlhibiscussyrupin a cocktail
shakerfilledthree-quarterswith
ice.Shakevigorously,thenpour
intoa glassoverice.Topup
withsodawaterandgarnish
witha grilledlemonsliceand
hibiscusflowertoserve.
NoteForwoodgrilledlemon
juice,grilltwolemonhalves
untilcharred,thenjuice.Makes
about35ml.Driedhibiscus
flowersareavailablefrom
The Essential Ingredient.45 mltequila,suchas
EspolònReposadotequila
15 mlapricotbrandy
22 mllimejuice
Thinlysliceddriedpineapple
(seenote),toserve
TEPACHE
Thicklypeeledskin
from1 pineapple(reserve
pineappleforanother use)
1½ mulatochillies
(seenote)
2 staranise
6 cloves
7 blackpeppercorns
175 gmcastersugar
2 cinnamonquills1 Fortepache,preheata
barbecue,preferablywoodfireor
coal,tohigh.Addpineappleskin
andgrill,turningoccasionally,
untilcharredandfleshhas
softened (10 minutes). CombineTepache Toreador
MAKES 1“Thisis basedontepache,a traditionalMexicanfermented
beverage,crossedwitha Margarita-styledrinkcalleda Toreador,”
saysMudge.“Tepacheis madeusingcharredpineappleskins,sugar,
water,chilliesandspices,whichis lefttoferment.Theresultis a
tea-likedrinktobeenjoyedonitsownormixedintodrinks.”Start
this recipe 5-6 days ahead to ferment tepache.Pictured p103.pineappleskinwithchillies,
staranise,clovesand
peppercornsin a container,
thenbashmixturewiththe
endofa rollingpin.Addsugar,
cinnamonand500mlwater,and
stir.Sealcontainerandleaveto
ferment(5-6days).Strain,then
refrigerateuntilrequired.
2 Combinetequila,brandy,
limejuiceand45mltepache
in a cocktailshakerhalf-filled
withice,thenshakevigorously
untilchilled.Servein a wine
glasswitha pineappleslice.
NoteDriedpineapple
is availablefromselect
delicatessens.Mulato
chilliesareavailablefrom
selectMexicanfoodshops,
Herbie’sSpices(herbies.
com.au),andonlinefrom
fireworksfoods.com.auand
poblanomexican.com.au.Rosado