This simple mezcal margarita recipe highlights freshly squeezed lime juice so the mezcal’s smoky character can shine. Rim the glass with classic salt or try a spicy or earthy alternative.
Mezcal margaritas are essentially classic margaritas with tequila swapped for mezcal. Both spirits come from the agave plant, but mezcal is traditionally roasted in earthen pits over wood fires, giving it a distinctive smoky depth that transforms the cocktail.
Use only freshly squeezed lime juice—pre-made mixes will mask the brightness the drink needs. Sweeten with simple syrup or agave syrup depending on your preference; either balances the tart lime and smoky mezcal nicely.
As a former bartender, I love small twists that make familiar drinks more interesting. You’ll enjoy how mezcal changes the margarita—if you want another variation, try a mango margarita next.
Mezcal margarita ingredients
- Mezcal: Choose a mezcal you enjoy—the smokiness varies widely between brands. Del Maguey and Montelobos are reliable choices, but pick what suits your palate.
- Freshly squeezed lime juice: Use fresh limes only. Look for fruit that gives slightly when pressed for the best juice.
- Simple syrup or agave syrup: Equal parts sugar (or agave nectar) and water make a simple syrup that softens the lime’s tartness and complements the mezcal.
- Orange liqueur: Cointreau, Grand Marnier, or triple sec all work. Because this is a simple cocktail, a quality orange liqueur will make a difference.
- Margarita salt or kosher salt and lime wheels: For rimming and garnishing the glass.
How to make mezcal margaritas
Step 1: Make the simple syrup or agave syrup
Combine ½ cup water and ½ cup sugar (or ½ cup agave nectar) in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat and let cool.
Step 2: Squeeze the limes and cut the garnish
Juice the limes and set the juice aside. A small hand juicer makes the task easier and less messy. Slice thin lime wheels for garnish.
Step 3: Salt the rim
Pour a little simple syrup on a small plate and a layer of salt on another. Dip the glass rim into the syrup, then into the salt, and fill the glass with ice.
Technique tip
For a modern look, try salting only part of the glass rim and letting the salt trail partway down the side instead of encircling the entire rim.
Step 4: Mix the mezcal margaritas
In a cocktail shaker filled with ice, combine the mezcal, lime juice, orange liqueur, and simple syrup. Shake vigorously until well chilled. Strain into the prepared glass, garnish with a lime wheel, and serve immediately.
Expert tips
- Keep limes at room temperature: Warm limes yield more juice. Roll them lightly on the counter to release additional liquid before juicing.
- Shake cocktails with juice: Shaking chills the drink and adds a little dilution that tames the sharpness of the citrus.
- Use simple syrup for the rim: It holds salt better than a lime wedge and keeps the rim neater and easier to control.
- Make simple syrup ahead: The recipe makes more syrup than you need for one cocktail. It stores in the refrigerator for up to three weeks and is handy for other drinks.
- Batch for parties: Combine all ingredients (without ice) in a pitcher, refrigerate, and stir before serving for an easy party cocktail.
What to put on the rim of a mezcal margarita
With mezcal’s smoky profile, consider alternatives to plain margarita salt to enhance the drink’s character.
- Spicy rim: Mix chili powder or Tajín into the salt for heat that pairs well with mezcal.
- Black lava salt: A volcanic black sea salt adds subtle smoke and dramatic contrast to the glass.
- Sal de gusano (worm salt): This traditional Mexican blend includes ground agave worms and chiles and offers an earthy, savory note that complements mezcal.
More cocktail recipes
- Try a mezcal Negroni for another smoky twist on a classic.
- Make a Rosita cocktail to stay in the tequila/mezcal family with a different flavor profile.
- For a citrus-forward option, try a Bee’s Knees cocktail made with lemon and honey syrup.
This mezcal margarita recipe is a simple twist on a classic!
- Swap tequila for mezcal at a 1:1 ratio to convert a classic margarita.
- Pick a mezcal with the level of smokiness you prefer.
- Use fresh lime juice—no pre-made mixes.
- Scale up the recipe into a pitcher for an easy batch cocktail at gatherings.
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Recipe
Mezcal Margarita Recipe
Equipment
- cocktail shaker
- chef’s knife
- cutting board
Ingredients
- 2 ounces mezcal
- ½ ounce orange liqueur
- 1 ounce freshly squeezed lime juice
- ½ ounce simple syrup or agave syrup
- margarita or kosher salt for the rim
- lime wheels for garnish
Instructions
- To make the simple syrup, combine ½ cup water and ½ cup sugar (or agave nectar) in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat and cool.
- Juice the limes and set aside. Thinly slice lime wheels for garnish.
- Pour a little simple syrup on a small plate and a layer of salt on another. Dip the glass rim in the syrup, then in the salt, and fill the glass with ice.
- Combine mezcal, lime juice, orange liqueur, and simple syrup in a cocktail shaker with ice. Shake vigorously until cold, strain into the prepared glass, garnish with a lime wheel, and serve.
Notes
- Keep limes at room temperature: Room-temperature limes yield more juice; roll them on the counter before juicing.
- Shake cocktails with juice: Shaking both chills and lightly dilutes the cocktail for balance.
- Use simple syrup for the rim: It holds salt better than a lime wedge and gives a neater rim.
- Make syrup ahead: Syrup stores refrigerated for up to three weeks.
- Batch options: Mix all ingredients (no ice) in a pitcher and refrigerate for parties; stir and serve over ice.
Nutrition
Carbohydrates: 17 g
Protein: 0.1 g
Fat: 0.1 g
Nutrition information is an estimate and not guaranteed.