Orange and cardamom mezcal margarita

Begin by preparing the cardamom simple syrup. In a saucepan combine the water, sugar and crushed cardamom pods, then bring the mix to a gentle simmer, stirring until the sugar is fully dissolved 

Reduce the heat to low, and leave the syrup to infuse for around 5 minutes 

Take the pan off the heat and leave the syrup to cool. Once at room temperature, strain out the cardamom pods and transfer the syrup to an airtight container. Store in the fridge until needed 

Meanwhile, mix together the salt and sugar. Drag a lime wedge over the rim of the glass, then dip the glass into the salt and sugar mix. Set each glass aside until needed 

To make the margarita base, combine the mezcal, fresh orange juice, fresh lime juice and 60ml cardamom simple syrup in a shaker. Add in the ice cubes and shake vigorously for around 15 seconds until the mix has chilled 

Fill the rimmed glasses with more ice cubes and strain the margarita mix into each glass. Garnish with a twist of orange zest and a sprig of fresh cilantro then serve