This take on the margarita uses both tequila and mezcal, with orgeat for a little balancing sweetness. It's relatively straightforward but complex in both execution and taste.
When we came up with the idea, we applied the same principles as those we have in the kitchen, using only a few ingredients and letting the produce shine.
Put all the liquids in a shaker, add a big handful of ice and shake for 30 seconds. Double strain into a coupette (chilled, if you like), rub the lemon peel around the rim of the glass and serve.
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