To celebrate the full bloom of summer, two of the world's top mixologists share their best "summer-in-a-glass" cocktail recipes for sipping languidly on a hot day and clinking with friends and loved ones.
Every week throughout the summer, New York mixologist Jim Meehan, the man behind underground speakeasy PDT (short for Please Don't Tell), and Tony Conigliaro of 69 Colebrooke Row in London will provide two cocktail recipes: one, a midweek, post-work, kick-off-your-shoes type cocktail, the other, an apéritif or beverage to accompany a sun-soaked meal during those lazy, hazy summer weekends.
Today, Conigliaro shares his recipe for a smoky margarita that requires firing up the barbie.
Grilled Lemon Margarita
50ml Reposado Tequila
25ml grilled lemon juice
20ml Triple Sec
Sugar for glass rim
1. To make the grilled lemon juice, cut lemons in half and grill on a hot griddle until caramelized. Once cool, juice the lemons.
2. Combine all of the ingredients except the sugar in a cocktail tin and shake over ice.
3. Fine strain into a large coupette with half a sugar rim.
As a former art history student, Tony Conigliaro approaches the art of drink-making as a chef, scientist and perfumer. He is the author of the recently released cocktail book "Drinks: Unravelling the Mysteries of Flavour and Aroma in Drink," and is also a regular contributor for "GQ" magazine. The Zetter Townhouse, which he opened in 2011 in London, was named Best New Bar in the World from Tales of the Cocktail for 2012. He also helms 69 Colebrooke Row, also in London, and Le Coq in Paris.