Ready for a super-charged margarita?! It's made with maca powder, an Andean root related to the radish. All winter, maca crept into our banana-chocolate smoothies, where its woodsy, malty notes hid underneath cacao. Here, it adds body and a bass note of warm spice to tequila and lime. Think of it as a margarita with boom-boom -- read about maca root, and you'll know what we mean.
Incorporating maca root into a cocktail took us a couple rounds of test-futzing in the recipe lab -- ground maca can be a little clumpy. We got the best results when we used a mortar and pestle to mix the maca into a little honey. Without the honey, this drink is puckery and a little spare. A touch of honey rounds out the flavors and dials back the acidity. The result is silky in structure and bright in taste. Try this recipe alongside chips'n guac, or with fish tacos.
- 1 1/2 ounces tequila (blanco)
- 1/2 ounce Cointreau
- 1 teaspoon raw honey
- 1 teaspoon maca powder
- 1 ounce fresh lime juice
- 1/4 ounce mezcal, to float
- half a lime wheel, for garnish
In a shaker, mash honey, maca, and lime together with the back of a spoon to make a paste (you can also use a mortar and pestle to integrate the maca into the honey quickly and easily). Then add tequila and Cointreau, and shake with ice. Strain into a chilled rocks glass filled with ice. Add mezcal and garnish.
This recipe originally ran on Philly Voice, alongside a story about Sprig+Spirit by Wendy Ramunno, Get a Cleaner Buzz with Healthier Cocktails. For more about working maca into cocktails, check out our maca post.