It’s biergarten season at the Sovengard again. Longer days, later nights, and spicier cocktails, like the Surf Mother, the Sovengard’s warm weather take on a margarita. And it’s smooth, too. The lime and grapefruit juices don’t overpower like many amateur margs might. Here, the floral quality of the tequila and the sweet, smooth burn of the ancho chile liqueur mellow into a sort of matte milk and honey color. Salud: to a beautiful evening and longer summer.
1 oz. Espolon blanco tequila
1 oz. Ancho Reyes Chile liqueur
1/2 oz. lime juice
1/2 oz. grapefruit juice
Dash of simple syrup
One or two eye drops of bitters
Pour all ingredients into an iced shaker. Shake as thoroughly as Rick does in our video online. Rim glass with black sea salt and hibiscus. Pour cocktail into glass.