|1 1/2 fl oz||Del Maguey VIDA mezcal|
|1/2 fl oz||Blue curaçao liqueur|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Creme de Peche de Vigne|
|1/3 fl oz||Cinnamon sugar syrup|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Orange, peach and cinnamon delicately flavour this mezcal-based Margarita riff.
Created in February 2015 by Mike Shain and Nicholas Bennett at Porchlight, New York City, USA. At Porchlight the original is made with house-made cinnamon syrup infused with gentian root to add a slight bitterness so you may want to add 2.5ml gentian liqueur to the above recipe.