Midday Fix: Margaritas with Lanie Bayless

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Spirits Director Lanie Bayless


Frontera Grill - 445 N. Clark St.

Topolobampo - 445 N. Clark St.

Leña Brava - 900 W. Randolph St.

Cruz Blanca – 904 W. Randolph St.


Mezcal Margarita


1 ½ ounces Oaxacan Mezcal

2 ounces Limonada (Lemon and Lime juice)

½ ounce triple sec

6 to 8 drops orange bitters (store-bought or homemade)

6 to 10 ice cubes (about ¾ cup)

About a heaping ¼ teaspoon orange zest (colored part only)


In a cocktail shaker, combine the mezcal, Limonada, triple sec, orange bitters and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into a 6-ounce martini glass. Add the orange zest and serve immediately.  


Verde Vacation


1 ounce cucumber puree

.75 ounce lime juice

.5 ounce simple syrup

6 cilantro leaves

Ginger Beer


Put all ingredients in a cocktail shaker and top with ginger beer. Shake liquid and cilantro leaves. Strain over ice into a Collins or Highball glass. Garnish with fresh cilantro spring.

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