Best Mezcal Tequila Margarita Recipes

Spicy Mezcal Margarita image

Provided by GoodFoodStories

Time 15m

Yield 2

Number Of Ingredients 8

1 tablespoon white sugar
1 teaspoon kosher salt
1 lime wedge
1 jalapeno pepper, seeded and roughly chopped
1 ½ teaspoons white sugar
½ cup freshly squeezed orange juice
¼ cup mezcal
3 tablespoons freshly squeezed lime juice

Steps:

Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 6- to 8-ounce glasses. Dip rims into sugar mixture.
Combine jalapeno and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeno is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 21.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 962 mg, Sugar 15.5 g

Mezcal Margarita #2 image

Provided by Rick Bayless

Yield Makes 8 cocktails

Number Of Ingredients 6

1 1/2 cups Oaxacan mezcal
2 cups Limonada
1/2 cup triple sec
50 to 60 drops (1 1/2 to 2 teaspoons) orange bitters (store-bought or homemade)
6 cups ice
About 2 heaping teaspoons finely chopped orange zest (colored peel only; see Cook's Note)

Steps:

In a pitcher, combine the mezcal, Limonada, triple sec and bitters. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.
Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake and strain into two 6-ounce martini glasses. Add 1/4 teaspoon orange zest to each glass and serve immediately. Repeat for the remaining margaritas.

Smokey Margarita image

Provided by Bobby Flay

Categories beverage

Time 2m

Yield 1 drink

Number Of Ingredients 6

2 ounces tequila (recommended: El Tesoro)
1 -ounce Triple Sec
1 -ounce fresh lime juice
3/4 teaspoon simple syrup
Ice cubes
1/2 -ounce mezcal (recommended: Del Maguey "Chichicapa" Single Village Mezcal)

Steps:

Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.