Smokey Orange & Thyme Margarita Recipe

Prepare syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 3 fresh thyme sprigs. Heat over medium until sugar fully dissolves and the mixture just reaches a simmer (about 3–4 minutes). Stir occasionally.

Infuse & cool

Remove from heat and let the thyme steep in the syrup for 15 minutes to concentrate the flavor. Taste after 10 minutes — if stronger thyme flavor is desired, steep the full 15 minutes. Strain out and discard the thyme sprigs. Transfer syrup to a jar and cool to room temperature. This yields about 6–8 tablespoons (use 0.5 oz per cocktail). Store refrigerated for up to 2 weeks.

If desired, rim the glass: rub an orange wedge around the rim of a rocks or coupe glass, then dip the rim into coarse or smoked salt (about 1 tsp). Set glass aside.

Fill the glass with fresh ice if serving on the rocks, or chill the glass if serving up.

Add 3 oz fresh orange juice, 1.5 oz blanco tequila, 0.5 oz mezcal, 0.5 oz fresh lime juice, and 0.5 oz of the cooled thyme syrup into a cocktail shaker.

Add a handful of ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from citrus.

Double strain (using a cocktail strainer and fine mesh if available) into the prepared glass over fresh ice for a rocks presentation, or strain neat into the chilled coupe for a up presentation.

Garnish with an orange wheel or twist and a fresh thyme sprig. If you want extra aroma, slap the thyme between your palms to release oils before placing it on the drink.

Serve immediately and enjoy. Optional: for extra smokiness, briefly torch the thyme sprig (carefully) or express a small orange peel over the drink and pass it through a small amount of mezcal to add a smoky oil layer.