Dill in a cocktail sounds strange until you taste it with agave: the fresh, green herb picks up the vegetal side of tequila, mandarin adds a soft sweetness and a red bitter aperitivo brings an orange-tinted bite. A half rim of salt pulls it all into focus.
1¾ oz
blanco tequilae.g. Olmeca Altos · Patrón · Don Julio · Espolòn · El Jimador
¾ oz
lemon juice
¾ oz
mandarin juice
¾ oz
dill syrup homemade, see steps
½ oz
red bitter aperitivoe.g. Campari · Aperol · Martini Bitter · Contratto · Select
pinch of
salt for a half rim
Garnish: Half rim of pink Himalayan salt · Ice: Ice cubes
Mexica
Bright and herbal with fresh dill, juicy mandarin, bittersweet orange and a saline finish. Medium strength.
The Mexica is a modern bar recipe that was published by spirit brands, and its original notes describe it as created in Munich with autumn in mind. No bartender or bar is reliably named, so it is best read as a contemporary creation rather than a classic.
The name refers to the Mexica, the Nahuatl-speaking people who founded Tenochtitlan and are often called the Aztecs. In style the drink belongs to the modern culinary cocktail movement, which borrows herbs and techniques from the kitchen, and to the growing group of tequila drinks that pair agave with Italian bitter aperitivi.
Fresh, green and slightly anise-like; it pairs well with agave and citrus.
Yes. Campari is a bit more bitter, so you may want to add 5 ml more dill syrup.
It is the name of the Nahuatl-speaking people who founded Tenochtitlan, often called the Aztecs.
The perfect sound
Contemporary Mexico City with roots and attitude.
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