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This is how we do it: the Mahia Marg

Everyone loves a margarita. But sometimes the remix is even better than the original. And that's the case with this delightful riff on the Cinco de Mayo mainstay featuring Nahmias Mahia Fig Spirit.  

Bottle of Mahia Liqueur laying down on a table next to a cocktail.


1.5 oz Mahia Fig Spirit
.5 oz Tequila Reposado
1 oz fresh squeezed lemon juice
3/4 oz Meyer lemon oleo saccharum (see recipe below)
fresh cilantro


Combine lemon juice and cilantro in a shaker. Muddle gently.  Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.

To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible.  Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.

Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.

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