Charro Margarita Recipe

Prepare smoked-salt rim

Pour the smoked sea salt onto a small plate. Run the lime wedge around the rim of a rocks glass to moisten, then gently dip the glass rim into the smoked salt to coat evenly. Set the glass aside.

Char the jalapeño

Using a gas flame, cast-iron skillet, or broiler, char a fresh jalapeño until the skin is blackened and blistered on all sides (about 2–4 minutes total). Allow to cool slightly, remove stem, and slice. Reserve one charred slice whole for garnish and tear the remaining slice in half to use in the cocktail.

Prepare garnish

Cut a lime wheel for garnish and pick a fresh cilantro sprig. Have the reserved charred jalapeño slice ready to sit on the glass.

Build in shaker

In a cocktail shaker add: 60 ml reposado tequila, 15 ml mezcal, 15 ml orange liqueur, 30 ml fresh lime juice, 15 ml agave syrup, and the torn half of the charred jalapeño slice (use about half of the charred slice you prepared; reserve the other half for garnish).

Muddle

Gently muddle the torn charred jalapeño piece in the shaker 4–6 times to release its smoky, spicy oils — avoid over-muddling to keep bitterness low.

Shake

Add the measured ice (about 1 cup) to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the shaker is chilled and slightly frosted.

Strain & serve

Double-strain the cocktail (using a Hawthorne strainer and fine mesh if available) into the prepared rocks glass over fresh ice.

Garnish & finish

Float the reserved charred jalapeño slice on the drink, rest the lime wheel on the rim, and tuck the cilantro sprig beside it. Optionally, express a lime wedge over the top before dropping it in for extra aroma.

Final note

Taste and adjust — if you prefer sweeter, add 5–10 ml more agave; for more smoke, add a 5–10 ml mezcal rinse to the glass before pouring.