The Frida Kahlo
Updated: Jun 16
I like a good margarita as much as anyone (maybe more!) but once in a while you can crave something a little more audacious, spicy, and bohemian, and that’s why I fell for Frida Kahlo. This recipe was developed by the outstanding bar team at the Melià hotel in Genoa, Italy, and it delivers on all its promises.
Substituting mezcal for margarita, infusing Cointreau with jalapeño peppers, and adding smoked paprika to the mix creates a sultry dame of a drink.
- 5 parts mezcal (I use Mezcal Joven Montelobos)
- 2 parts jalapeño-infused Cointreau
- 1 part fresh lime juice
- half teaspoon smoked Spanish paprika
- 2 teaspoons rose syrup
Combine ingredients in a shaker with ice. Shake well and serve up in a martini glass or coupe.
Optional: spice up the rim of your glass with a combination of salt, pepper, and chili powder. Garnish with lime wheel.