Mezcal Ultima Margarita Recipe

Choose a rocks glass or coupe. If serving on the rocks use a rocks glass; for a neater presentation use a chilled coupe.

Rub a lime wedge around the rim of the glass. Pour the coarse sea salt (or salt + smoked salt mix) onto a small plate and dip the moistened rim into the salt to coat evenly. Set the prepared glass aside.

If using a coupe, optionally chill it in the freezer for 5–10 minutes before serving.

Measure and Combine

Add 2 oz mezcal, 0.5 oz Cointreau, 0.5 oz triple sec, 0.75 oz fresh lime juice, 0.75 oz fresh grapefruit juice, and 0.25 oz agave syrup into a cocktail shaker.

Add Ice

Fill the shaker with ice (about 1 cup) to properly chill and dilute the cocktail.

Dry Shake (optional)

For a slightly creamier mouthfeel if you prefer, give a 5–7 second dry shake without ice (skip if you want a brighter, more citrus-forward profile).

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cold and frosty.

Strain

If serving over fresh ice: fill the prepared rocks glass with fresh ice and double-strain the cocktail into the glass to remove small ice shards and citrus pulp. If serving straight up: double-strain into the chilled coupe.

Garnish

Garnish with a lime wheel on the rim or a grapefruit twist placed on the drink. Optionally express an orange or grapefruit peel over the drink first to release oils, then drop it in.

Taste and adjust: if the cocktail is too tart, add 0.25 oz more agave syrup and gently stir once; if it needs more brightness, add 0.25 oz more lime juice. All adjustments should be made before final garnish.