OVERVIEW
Hands down, our favourite cocktails are margaritas. At Wild by Tart, we change ours monthly, depending on what’s in season. For the festive season, citrus always feels fitting. Grilling the orange and chillies adds a subtle smokiness. For an even deeper hit, swap the tequila for mezcal. A sumac and salt rim adds rich colour and a zesty, lemony sharpness that cuts through the heat and smoke.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C.
Slice the orange across its middle and place both halves cut-side down on the grill, along with two of the chillies. Char for a few minutes, turning the chillies halfway through so they blister on both sides.
Meanwhile, mix the ingredients for the rim on a plate. Rub the rim of each glass with a lime wedge, then dip into the salt mix.
SHAKE THE MARGARITA
Slice the remaining two chillies and place in your cocktail shaker along with the tequila, lime juice and agave syrup. Squeeze in the juice of the burnt orange, add a couple of ice cubes and shake vigorously.
Pour into the glasses, then dress each glass with one of the charred chillies. Make sure you eat the booze-soaked chillies afterwards, like you would the olive in a martini.
