Smoky Mezcal Margarita
By Tested and perfected in the Sur la Table kitchen
Smoky Mezcal Margarita
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 serving
- 1 ounce silver or reposado tequila
- 1 ounce mezcal
- 1 ounce freshly squeezed lime juice
- ¾ ounce orange liqueur (high-quality triple sec or orange curacao)
- Lime wheel, to garnish
- Bitterman’s Halen Môn Gold Smoked Sea Salt, to garnish
This sultry, smoky sipper isn’t for everyone, but it’s just the thing for warm summer evenings on the patio (chimenea optional, but highly recommended).
Prepare a chilled double-old-fashioned glass by running a cut lime over the rim, then roll the rim in Bitterman’s Halen Môn Gold Smoked Sea Salt. Be careful to only salt the exterior of the glass. Add ice and set aside.
Add ingredients to a cocktail shaker filled with ice and shake vigorously until combined. Strain into prepared glass and garnish with a lime wheel.
For a large batch, simply preserve the existing ratio and stir in a beverage jar filled with large ice cubes or a large chunk of ice (smaller cubes will cause the drink to dilute more quickly). Set up a garnish station with an ice bucket, cut limes, and a plate or salt rimmer full of Halen Môn so guests can prepare their own glasses.
Prepare a chilled double-old-fashioned glass by running a cut lime over the rim, then roll the rim in Bitterman’s Halen Môn Gold Smoked Sea Salt. Be careful to only salt the exterior of the glass. Add ice and set aside.
Add ingredients to a cocktail shaker filled with ice and shake vigorously until combined. Strain into prepared glass and garnish with a lime wheel.
For a large batch, simply preserve the existing ratio and stir in a beverage jar filled with large ice cubes or a large chunk of ice (smaller cubes will cause the drink to dilute more quickly). Set up a garnish station with an ice bucket, cut limes, and a plate or salt rimmer full of Halen Môn so guests can prepare their own glasses.