Roasty Toasty Margarita Recipe

Rim the glass

Run the lime wedge around the rim of a rocks or coupe glass. On a small plate mix the coarse sea salt with smoked chili powder (if using) and dip the wet rim into the salt mixture. Set the glass aside.

Fill a cocktail shaker with 1 cup of ice.

Add 2 oz mezcal, 0.5 oz Chareau (aloe liqueur), 0.5 oz Luna mezcal (or second mezcal), 1 oz fresh lime juice, and 0.5 oz simple syrup into the shaker.

Add 2 dashes smoked or agave bitters if desired for extra depth.

Secure the shaker lid and shake vigorously for about 10–15 seconds, until the outside of the shaker is very cold and properly diluted.

If you prefer the cocktail served over fresh ice, fill the prepared glass with fresh ice. Otherwise, fine-strain into the rimmed glass (up to you whether you want it neat or on the rocks).

To add a roasted, smoky aroma, use a culinary torch to briefly char the edge of the orange peel over the cocktail: hold the peel a few inches above the drink, heat the outside skin until oils just begin to smoke (2–4 seconds), then express the oils over the cocktail by pinching the peel toward the surface.

Alternatively, if you have a small cedar plank or smoking box, place the filled glass under the smoking dome and introduce a small amount of smoke for 10–20 seconds, then remove the dome and serve.

Garnish with the lime wedge on the rim and place a dehydrated lime wheel or fresh lime slice on the drink.

Serve immediately and enjoy. Note: taste and adjust future batches by increasing/decreasing simple syrup (for sweetness) or lime (for tartness), or adjusting the mezcal ratio for more smoke.