In simple recipes, the little things count. This margarita variation, sent my way by Kamil Foltán when he was at the Potato Head Beach Club in Bali, Indonesia, gets a caramelly richness from aged tequila and agave nectar, bumped up with grilled lemon halves. If you’ve never thrown citrus on the grill or into a skillet before, you’re in for a treat: the fruit gets browned quickly, then adds a slightly sweet, toasty flavor to the drink. Use the best tequila you have on hand, or try it with mezcal, light rum, or bourbon. I like to add a pinch of salt on top.
To make the 2:1 HONEY SYRUP: Mix two parts (say, 1 ounce) honey with one part (so, ½ ounce) hot water and stir until dissolved.
— Maggie Hoffman
•ON-DEMAND: Listen to Faith and Maggie talk about this recipe, as well as many other fun cocktail recipes from Maggie’s book •
Excerpted from The One-Bottle Cocktail by Maggie Hoffman. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC. Copyright © 2018 by Margaret Jane Hoffman. Photographs copyright ©2018 by Kelly Puleio.