This citrusy margarita from chefs Mary Sue Milliken and Susan Feniger is brightened with a hint of refreshing mint. If tangerines aren’t available, use oranges instead, with a pinch of sugar if they’re on the tart side.
- 2 oz. fresh-squeezed tangerine juice
- 1⁄2 tsp. tangerine zest
- 1 oz. fresh lime juice
- 5 fresh mint leaves
- 2 oz. reposado tequila
- 1 oz. sparkling water
- Mint sprig, for garnish
- Tangerine peel twist, for garnish
- In a cocktail shaker, combine tangerine juice, zest, lime juice, and mint. Using a muddler or the back of a wooden spoon, mash the mint with the zest. Add tequila and ice to shaker and shake thoroughly until chilled. Strain over a rocks glass filled with fresh ice and top with sparkling water. Garnish with mint sprig and tangerine peel twist, and serve immediately.