Cocktail of the week: Below Stone Nest’s ranch water – recipe

When we opened late last year, we got many requests for chilli margarita, which got us to thinking that we must be able to come up with something better. And so the ranch water was born: a grown-up margarita with the added smoky depth of mezcal, and soda to keep things light and refreshing.

Ranch water

Serves 1

20ml fresh lime juice, plus a little extra to rim the glass
¼ tsp Tajín, to rim the glass
40ml blanco tequila – we use Cazcabel
10ml mezcal – we use Koch Elemental
½ fresh jalapeño chilli
1 pinch flaky sea salt
Soda, to top

Dip the rim of a highball glass first in lime juice and then in Tajín, to coat. Pour in the tequila and mezcal, then drop in the jalapeño and muddle (ie, bash) to bruise the chilli. Add the lime juice, a big handful of ice and the salt, then top with soda to taste and serve.

• Josh Gaughan Cummings, manager, Below Stone Nest, London W1