Mezcal Margarita

I first made a mezcal margarita while working at the taco bar in my neighborhood years ago. Back then, there was only one bottle of mezcal on the shelf. In time, interest in mezcal expanded, and we found ourselves mixing mezcal drinks more and more. In a margarita, smoky mezcal shines with the classic combination of fresh lime and triple sec.

What’s in a mezcal margarita?

• Mezcal: I like a rich and smoky spirit like Ilegal Joven Mezcal. Like tequila, mezcal has various aged expressions, too (like reposado and anejo). The barrel aging brings forward some of mezcal’s sweetness.
• Lime juice: Fresh lime juice only! If you can find a brand like Natalie’s in the refrigerator section, you might save your arm from a workout. Otherwise, roll up your sleeves.
• Triple sec: This orange liqueur is a staple on every bar rail.
• Simple syrup: Some of the earliest recipes for margaritas drop simple syrup. I’ve found it takes the edge off the lime and hits our modern palate right where we want.

Directions

Step 1: Prepare a glass

Pour enough kosher salt to cover a small plate. Wet the edge of a highball or other cocktail glass with a lime wedge, then dip into the salt to gently coat the rim in crystals. Fill the glass with ice about 3/4 of the way.

Editor’s Tip: Want to serve your margarita up? To chill a martini glass, fill with water and ice. Let sit while you make the cocktail, then prepare the glass with the salt as directed.

Step 2: Shake

Combine all ingredients in a Boston shaker (or another cocktail shaker). Add ice, cover and shake. Once the cocktail is chilled, strain into the prepared glass. I use the glass and tin to strain, but feel free to pour through a mesh strainer.

Step 3: Pour and garnish

Garnish the cocktail with a lime wedge, find your seat in the sun and relax!

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Mezcal Margarita Variations

• Spice up your smoky margarita: Pour the mezcal into a pitcher or sealable container along with a sliced jalapeno. Let infuse for about 15 minutes, then start tasting to decide when it’s spicy enough. Strain to remove the jalapeno; follow the mezcal margarita recipe as usual.
• Make a pitcher: Keep the ratios the same for all the ingredients and this recipe scales up to serve as much as you want. For the classic ice-filled and frosty-looking pitcher, combine all of the ingredients over ice and stir. Be sure to mix well and then let the mixture rest for a minute before serving.

Can you make mezcal margaritas ahead of time?

Yes! The only problem: dealing with dilution. Your perfectly shaken margarita is chilled and diluted in one step. But if you want to serve consistent, individual cocktails without washing that shaker all night, then we turn to this trick.

For each cocktail you want to make ahead, add about 3/4 ounces of water. For four margaritas, add 3 ounces of water to the combined mezcal, lime juice, triple sec and simple syrup. Mix it all in a pitcher, then stir and refrigerate. When guests are thirsty, salt the rim of a glass, add ice, pour and garnish.

Mezcal Margarita Tips

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What is the best kind of mezcal to use for a margarita?

Just like the best tequila for margaritas, I prefer the blanco (or joven) style. The spirit is able to stand on its own without all the flavors that come from aging in a barrel. There isn’t really a “best,” just what you prefer.

There is, however, a worst: most things labeled “gold.” Unlike reposado or anejo, “gold” is not necessarily an age distinction. It’s usually just an added color.

Can I use another orange liqueur instead of triple sec?

With the robust character of mezcal, you can really explore your options for orange liqueurs. Grand Marnier, with its brandy base, makes a great complement with lots more depth. If a brighter orange flavor is up your alley, try Cointreau. And if you’re a history buff, try to find that rare bottle of orange curaçao called for in early margarita recipes.