This simple mezcal margarita recipe is made with freshly squeezed lime juice to let the smoky flavor shine through. Add a traditional salt rim, or experiment with something spicy or earthy.
Mezcal margaritas are no different from regular ones, we simply swap out the tequila for its smoky cousin, mezcal. Like tequila, mezcal is made from the agave plant, but it is cooked in the ground in pits with a wood fire which results in its distinct flavor.
Only freshly squeezed lime juice will do, this is no place for a pre-made mix. And you can use simple syrup or agave syrup to really bring out that flavor, whatever you have on hand.
As a former bartender, I always appreciate the chance to change up a drink to make it surprising and fun, so I know you’re going to love these! And if you’re looking for another twist on classic margaritas, try my mango margarita recipe!
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Mezcal margarita ingredients
- Mezcal: The best mezcal for a margarita recipe is the one you like the most! There are so many small, boutique brands to choose from so select one that has the levels of smoky flavor and other tasting notes that you prefer. Del Maguey is widely available and I also like Montelobos.
- Freshly squeezed lime juice: No mixes here, only fresh lime juice will do! Look for ripe limes that give gently when pressed.
- Simple syrup or agave syrup: Use equal parts sugar or agave nectar and water to make a simple syrup that will lightly sweeten the margarita, balancing the tartness of lime and smokiness of the mezcal.
- Orange liqueur: You can use any orange liqueur, I usually have Cointreau on hand. Grand Marnier or triple sec also work. This is such a simple drink that the flavors of every ingredient shine through, so I would suggest using a better orange liqueur.
- Margarita salt or kosher sald and lime wheels: For garnish and the rim of the glass.
How to make mezcal margaritas
Step 1: Make the simple syrup or agave syrup
Combine ½ cup water and ½ cup sugar (or agave nectar) in a small saucepan over low heat. Stir just until the sugar dissolves, remove from heat and set aside to cool.
Step 2: Squeeze the limes and cut the garnish
Squeeze the fresh lime juice and set aside. I like to use a small hand juicer to make things easier and less messy. Thinly slice some lime wheels.
Step 3: Salt the rim
Pour a bit of the simple syrup onto a small plate. Put a layer of margarita salt on another plate. Dip the rim of the glass into the simple syrup, then into the salt and carefully fill it with ice.
Technique tip
For these photos, I used a new technique inspired by some drinks we had at a bar in Palm Springs and put the salt on just one part of the glass, going part way down the side instead of all the way around the rim.
Step 2: Mix the mezcal margaritas
Pour the mezcal, lime juice, orange liqueur, and simple syrup into a cocktail shaker filled with ice and shake vigorously until cold. Pour into glasses, garnish with a lime wheel and serve immediately.
Expert tips
- Keep the limes at room temperature: You will get little to no juice from cold citrus, but at room temperature you’ll get lots! It also helps to press down gently on the limes with your palm and roll them around on the counter before juicing.
- Cocktails with juice should be shaken: We do want to shake mezcal margaritas with ice to chill them, yes, but also to dilute them a little bit and balance the sharpness of the citrus.
- Simple syrup works best for the rim: Don’t use a lime to rim your glass! The salt will stick much quicker and better to the simple syrup. AND it will be much neater, since you can control how deeply you dip into it, as opposed to running a giant lime wedge around the edge of the glass. (Another great former bartender tip!)
- Make simple syrup ahead: This is more simple syrup than you will need for a couple of drinks. You can make it up to 3 weeks ahead and store it in the refrigerator to use in lots of other drinks.
- A mezcal margarita makes a great batch cocktail: To make ahead for a party, put all of the ingredients in a pitcher without ice and stir to combine. Store in the refrigerator until ready to serve.
What to put on the rim of a mezcal margarita
Since we’re changing things up by using mezcal, why should we use the same old margarita salt on the rim?
- Try a spicy rim: A mezcal margarita loves a little spice, so add chili powder or tajin to the salt.
- Add drama with black salt: Try Hawaiian black lava sea salt. It has a smoky flavor that’s a perfect pairing for a mezcal margarita, and the color adds contrast.
- Use worm salt: I know what you’re thinking, but it’s delicious! I tried this while drinking mezcal on a trip to Mexico. Sal de gusano is made from worms that live in and eat the agave. They are ground up in the salt and add an earthy flavor that complements the smoky mezcal in the margaritas perfectly.
More cocktail recipes
This mezcal margarita recipe is a simple twist on a classic!
- Just swap the tequila in a classic margarita for mezcal, 1:1.
- Choose a mezcal with the level of smoky flavor that you like best, there are endless options!
- No pre-made mixes, uses fresh squeezed lime juice for great flavor.
- Make a pitcher of mezcal margaritas for your next party! It’s a great batch cocktail.
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Recipe
Mezcal Margarita Recipe
This simple mezcal margarita recipe is made with freshly squeezed lime juice to let the smoky flavor shine through. Add a traditional salt rim, or experiment with something spicy or earthy.
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Servings: 1 cocktail
Calories: 220kcal
Ingredients
- 2 ounces mezcal
- ½ ounce orange liqueur
- 1 ounce freshly squeezed lime juice
- ½ ounce simple syrup or agave syrup
- margarita or kosher salt for the rim
- lime wheels for garnish
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Instructions
-
To make the simple syrup, combine ½ cup water and ½ cup sugar in a small sauce pan and place over low heat. Stir constantly until sugar is dissolved. Remove from heat to cool.
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Juice the limes and set aside. Thinly slice some lime wheels.
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Pour a bit of the simple syrup onto a small plate. Put a layer of margarita salt or kosher salt on another plate. Dip the rim of the glass into the simple syrup, then into the salt and carefully fill it with ice.
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Pour the mezcal, lime juice, orange liqueur, and simple syrup into a cocktail shaker filled with ice and shake vigorously until cold. Pour into glasses, garnish with a lime wheel and serve immediately.
Notes
- Keep the limes at room temperature: You will get little to no juice from cold citrus, but at room temperature you’ll get lots! It also helps to press down gently on the limes with your palm and roll them around on the counter before juicing.
- Cocktails with juice should be shaken: We do want to shake mezcal margaritas with ice to chill them, yes, but also to dilute them a little bit and balance the sharpness of the citrus.
- Simple syrup works best for the rim: Don’t use a lime to rim your glass! The salt will stick much quicker and better to the simple syrup. AND it will be much neater, since you can control how deeply you dip into it, as opposed to running a giant lime wedge around the edge of the glass. (Another great former bartender tip!)
- Make simple syrup ahead: This is more simple syrup than you will need for a couple of drinks. You can make it up to 3 weeks ahead and store it in the refrigerator to use in lots of other drinks.
- A mezcal margarita makes a great batch cocktail: To make ahead for a party, put all of the ingredients in a pitcher without ice and stir to combine. Store in the refrigerator until ready to serve.
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Nutrition
Calories: 220kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg
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