• Grilled Satsuma Margarita

    One year ago - By Imbibe Magazine

    “A kiss of heat adds a caramelized depth to this sultry riff,” says grilling pro Paula Disbrowe of her fired-up satsuma margarita. Disbrowe adds a subtle smoke to complement the acidity of fresh citrus by heating the fruit over the grill, making this complex take on the classic an ideal summertime sipper.
    1½ oz. grilled satsuma juice 2 oz. mezcal
    ½ oz. Cointreau
    ½ oz. fresh lime juice
    Tools: shaker, strainer
    Glass: tumbler
    Garnish: lime slice
    Add all the ingredients to a shaker and shake vigorously. Strain into a tumbler over fresh ice and garnish.
    Grilled satsuma juice: To make 1...
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