50/50 Tomato Margarita

• 1 ozmezcal
• 1 ozmanzanilla sherry
• 3/4 ozsalted tomato syrup
• 3/4 ozfresh lime juice

Preparation

1. 1.

   Rim a glass with salt and pepper, fill with ice, then set aside. Add all of the ingredients to a shaker with ice. Shake vigorously for 10-20 seconds. Strain into the prepared glass, then garnish.

2. 2.

   Salted Tomato SyrupAdd 150g of ripe tomato to 150g of white sugar. Macerate overnight at room temperature, then strain out the solids. Add 2% salt by weight (3g) to the mixture, stirring to combine. Refrigerate for up to 1 week.

3. 3.

   TipFor a lighter taste, use a ratio of 1 1/2 oz. manzanilla sherry to 1/2 oz. mezcal.