“(Bartenders) make these complex things with 10 ingredients, and it makes sense for them to do it in a bar. If you’re home, you have spices, you have tea, you have honey, so those things make more sense as a purchase,” Hoffman said.
This translates to vodka blended with jasmine tea, or tequila with grilled lemons, as with grilled margaritas — easy to assemble and a super-smooth drink to boot.
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GRILLED MARGARITAS
(Condensed from “The One-Bottle Cocktail”)
2 large or 3 small lemons, plus 2 lemon slices
4 ounces reposado or añejo (aged) tequila
1 1/4 ounces 2:1 honey syrup*
2 rosemary springs and flaky sea salt (optional)
Preheat grill to medium-high; halve lemons and place, cut sides down, on grill, along with lemon slices. Cook until lemons are nicely charred, 4 to 6 minutes. Remove and let cool. Juice lemon halves and measure out 2 ounces of grilled lemon juice; combine with tequila and honey syrup in a cocktail shaker filled with ice. Shake until well-chilled and strain into 2 chilled coupe glasses. Garnish with grilled lemon slices (charred sides up), rosemary and pinch of salt. Serves 2.
* To make honey syrup, stir 2 parts hot water into 1 part honey; stir until dissolved. Cool before using.
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