How To: Verdita Mezcalita

This “Green Sangrita” brings big tropical vibes to everything it touches.

The Sangrita is one of those wonderful curiosities of bartending—often red, sometimes green, with wide-swinging regional variations and a shopping cart’s worth of possible ingredients that someone will inevitably tell you are mandatory and traditional.

Here, though, we’re sharing one of our favorite versions.

Though traditionally sipped as an accompaniment to a neat pour of Tequila, this zingy, eye-opening version is shaken directly into a Mezcal Margarita, making something even better than the sum of its parts. Here’s how to make both:

First, grab your produce, blender, and fine strainer, and get your Verdita ready.

Verdita Recipe

Ingredients:

• 1 Pineapple, chopped
• 1 Cucumber, chopped
• 1 Jalapeño, chopped
• 1/2 bushel Cilantro
• 1 handful Mint
• 100ml Water

Instructions:

• Blend all ingredients and fine strain through a mesh sleeve.
• Store in a non-reactive container, and serve within 24 hours.

This Verdita is great enjoyed as a traditional side-by-side, but it really sings shaken into the Margarita. This crushable version, built around Montelobos Espadin and Grand Marnier, also happens to be an irresistible, tropical green.

Get the recipe for the Verdita Mezcalita.

Verdita Mezcalita

By Hailee Catalano (@haileecatalano)

Ingredients:

• 1.5 oz Montelobos Espadin
• 1.5 oz Verdita
• 1 oz Lime Juice
• .5 oz Grand Marnier Cordon Rouge

Instructions:

• Combine all ingredients into a shaker tin, add ice and shake.
• Double strain over a large block in a rocks glass with a Tajin Salt rim.
• Garnish with mint and a slice of cucumber.