• 1.5 oz Sombra Mezcal
• 1 oz fresh squeezed lime juice
• 0.25 oz agave nectar
• 0.5 oz Cointreau

Combine all ingredients into a shaker and shake vigorously over ice. 

Strain contents into a rimmed* double rocks glass chalk full of fresh ice. Best enjoyed in the sun but realistically any day is perfect for a mezcal margarita.

*NOTE: Salt half of a double rocks glass by wiping it first with a lime wedge and then rolling in a plate of sal de gusano mixed with Tajin

—Cuchillo Restaurant