Garra de Tigre

Preparation info

  • Difficulty


  • Makes



Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

This cocktail was invented by my uncle Abel Lopez in Oaxaca. I consider it the original mezcal margarita. He produces mezcal and has a few brands. He wanted to create something different from the Donaji, which was the first mezcal cocktail ever made. It is blended with ice and extremely refreshing. We started selling it in the restaurant and it has become a customer favorite. The kicker is the spicy salt.


  • 1 cup (240 ml) ice
  • 2 tablespoons (30 ml) simple syrup
  • 2 ounces (60 ml) fresh lime juice
  • 2 ounces (60 ml) mezcal

For the Garnish

  • 1 lime, halved
  • Β½ teaspoon chile salt (ΒΌ teaspoon chile powder mixed with 2 tablespoons of a chunky salt)


Rub the rim of wide-rimmed cocktail glass with the halved lime. Dip the rim into the chile salt mixture to evenly coat. Set aside.

Pour the ice, simple syrup, lime juice, and mezcal into a blender. Blend until smooth and icy. Pour the drink into the glass. Bottoms up.