Infused Mezcal Margarita (smoked Option Available) Recipe

Quick infusion (30–60 minutes)

Choose one infusion ingredient: for chile heat, lightly toast 1 dried chile (or 6 jalapeño slices) in a dry pan 30 seconds each side until aromatic. Put toasted chile or jalapeño in a clean jar, add the full 6 oz mezcal, seal and let sit at room temperature for 30–60 minutes, taste every 15 minutes. Remove infusion when desired intensity is reached. For grapefruit or herb, muddle 2 grapefruit slices or bruise 1 sprig of herb, add mezcal and infuse 30–60 minutes. Strain through a fine mesh or coffee filter into a clean container and discard solids.

If you prefer a longer infusion, refrigerate and taste periodically; longer times intensify flavor but can overpower tequila/mezcal character.

Rim the glass

Rub a lime wedge around the outside rim of your serving glass. Spread 1 tsp coarse sea or smoked salt on a small plate and press the rim into the salt to coat. Set glass aside.

Combine cocktail ingredients

In a cocktail shaker, add 2–3 large handfuls of ice (about 1 cup), 3 oz of the infused or plain mezcal, 1.5 oz fresh lime juice, 0.75 oz agave syrup, and 0.5 oz Cointreau (adjust to maintain total Cointreau amount if batching). If making a single serving from the batch quantities above, use the proportions listed here (these directions assume 4 servings split — see servings). For the full batch: add all mezcal, lime juice, Cointreau and agave to a large mixing pitcher or shaker with ice.

Shake

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and a proper dilution is achieved. If using a large pitcher, stir with a bar spoon for about 20–30 seconds over plenty of ice to chill and dilute.

Strain and serve

Fill the rimmed serving glass with fresh ice. Double-strain cocktail into the glass (use a fine mesh strainer if you used fresh fruit or chile in the shaker) to remove small solids. Garnish with a lime wheel and an optional thin slice of chile or charred grapefruit.

Set up quick smoking

Place 1/4 cup wood chips on a small metal tray or piece of foil. Light the chips with a torch or on the stovetop until they begin to smolder and produce smoke. Immediately invert your serving glass over the smoldering chips (or place a large shaker/glass over them) to capture the smoke for 20–30 seconds. Alternatively, place the freshly mixed cocktail in a glass and cover with the shaker to trap smoke.

After capturing smoke, invert the glass over the cocktail, remove the chips, then un-cover and pour the smoked cocktail into the rimmed glass. Smoked flavor is intense — start with short smoke times and increase next time if desired.

Taste the finished margarita. If it needs brightness, add 0.25 oz fresh lime juice and stir. If it needs sweetness, add 0.25 oz agave and gently stir. Serve immediately.

Leftover infused mezcal can be stored in a sealed bottle in the refrigerator for up to 2 weeks (chile infusion shorter if very hot).