Drinks Recipes

Benny’s Margarita

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.
Benny’s Margarita

Benny’s Margarita (left) with a Rosada cocktail.

Kara Rosenlund

At La Casita, they dry the habaneros and orange slices over the fire. The orange cordial makes enough for 10 cocktails.


Spicy-orange salt rim
Benny’s cordial


1.For spicy-orange salt rim, crush orange and habanero with a mortar and pestle until finely ground. Stir through salt and store in an airtight container. Makes about 75gm.
2.For Benny’s cordial, combine ingredients in a saucepan and stir over medium heat until sugar dissolves. Cool. Makes 250ml.
3.To serve, rub orange wedge around the lip of a rocks glass, dip the lip into spicy salt and fill glass with ice. Combine mezcal, lime juice, orange bitters and 22ml cordial in a cocktail shaker filled three-quarters full with ice. Shake well, then strain into glass.

Dried orange peel is available from select delicatessens. Dried habanero and ancho chillies are available from select Mexican food shops, Herbie’s Spices (herbies.com.au), The Essential Ingredient and online from fireworksfoods.com.au and poblanomexican.com.au.


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