Spicy Mezcal Margarita

Servings: 1


  • Tajín (the spicy, citrusy salt mixture available widely) for rimming the glass (optional)
  • A couple of jalapeño slices (depending on how spicy you like your cocktail)
  • 1 ounce fresh-squeezed lime juice
  • 1/2 ounce simple syrup or agave nectar
  • 1/2 ounce orange liqueur with a brandy base (Grand Marnier is my favorite)
  • 1 1/2 ounces mezcal (I like Del Maguey Vida—it’s made from the espadín variety of agave)


If you choose to have a Tajín rim, spread the Tajín on a small plate, moisten the rim of a 6-ounce martini glass (a lime wedge works well) and upend the glass onto the salt to crust the rim.

Scoop the jalapeño into a shaker and muddle it—crushing it to release its juices.  Add the rest of the ingredients along with about 8 ice cubes, cover and shake vigorously for about 10 seconds.  Strain into a waiting glass.


  1. I’ve been looking for a good mezcal margarita recipe and this one fits the bill more than just substituting mezcal for tequila. I actually up the mezcal to 2 full ounces because I dig the smoky profile a bit more. Thank you for this!

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