Smoke & Fire Margarita Recipe

Prepare the salted-jalapeño rim

Combine the coarse sea salt and smoked paprika on a small plate and mix until even. Rub the lime wedge around the outside rim of a rocks or margarita glass (not the inside). Dip the moistened outer rim into the salt-paprika mixture, pressing gently to adhere. Set the glass aside.

Slice one fresh jalapeño into a thin wheel for garnish. Reserve one thin half-slice (about 1/2 slice) to muddle in the shaker for heat control if you prefer slightly spicier drink.

Muddle jalapeño

Add the half-slice (or 1/2 of the 0.5 slice listed) of fresh jalapeño to a cocktail shaker. Gently muddle once or twice to release a small amount of heat and oils — avoid over-muddling which can make the drink overly vegetal and spicy.

Build and shake

To the shaker with the muddled jalapeño, add Del Maguey Vida Mezcal (2 oz), Ancho Verde (1 oz), fresh lime juice (1 oz), agave syrup (0.5 oz), and a handful of ice (about 1 cup). Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is cold and well-chilled.

Strain and serve

Fill the prepared glass with fresh ice (if desired). Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove jalapeño solids and ice shards. Optionally, lightly torch one end of a lime wedge to add a subtle smoky aroma and place it as garnish on the rim.

Garnish

Float the jalapeño wheel on top of the cocktail or rest it on the rim. Serve immediately.

Adjust sweetness or heat to taste: add 0.25–0.5 oz more agave if you prefer sweeter, or muddle a hair more jalapeño for more spice. All adjustments should be mixed and tasted before serving.