Cocktail of the week: Bar Flor’s margarita – recipe

The impulse behind this was people’s enduring love of a margarita. We generally look to sherries or vermouths as key ingredients in our cocktails, but for this we wanted something that our guests would feel at ease with, while also being a little intrigued. Mezcal’s smoky notes work really well with the citrus notes in a classic margarita, so we opted for that as the base spirit, rather than tequila, while the addition of manzanilla lends the drink a lovely, complementary nuttiness.

Flor margarita

Serves 1

30ml mezcal
30ml manzanilla
15ml Cointreau, or other orange liqueur
25ml fresh lime juice
Tajín, or salt, to rim the glass (optional)

Pour everything into a shaker filled with ice, then shake and strain into a rocks glass rimmed with Tajín or salt, if you wish. Add a couple of ice cubes and serve.

• Elinor Blair, bar manager, Bar Flor at Wildflowers, London SW1