AleHorn Meadarita (Mead Margarita) Recipe

It’s hot! Not that I’m complaining. It just means the drink in my tankard must be all the more cold. Frozen or iced mead drinks are good. Frozen or iced mead drinks with TEQUILA are even better. This drink recipe has been adapted from

Meadarita (Mead Margarita) Recipe

For this drink, you’ll need:

  • 2 ounces of mead (traditional mead would be best, but you could also use a melomel)
  • 1-2 shots of pure white tequila
  • Enough ice to fill your glass or blend with your meadarita
  • 1.5 ounces of freshly squeezed lime juice
  • Lime wedge for ganish
  • Salt for rimming the glass

Mix tequila, mead, and lime juice in a cocktail shaker with ice. Alternatively, put it all in a blender for a blended meadarita. Shake or blend for 20 seconds.

Rub the lime wedge all the way around the outside of the glass, then set glass upside down on a plate full of salt to salt the rim.

Fill the glass with ice for rocks meadarita and serve. Garnish with lime.

Balche: Traditional Mayan Mead

Besides being a tasty and refreshing summer spin on our favorite agave product, mead and Mexico actually go way back. It was made by indigenous cultures in upper Central America and Mexico, and is still made by Yucatec Maya. It’s made in a trough or canoe by filling the vessel with honey and water and adding chunks of roots and bark from the sacred balche tree, which contains the yeast needed to ferment the must.

Just like the Norse, the Maya believed that the gods had given the mead to them. To take the connection to the gods even further, however, the Maya believed that since the gods themselves had been inebriated by balche, they had a duty to imitate that inebriation. In other words, they drank like gods.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

AleHorn Meadarita (Mead Margarita) Recipe