![Meyer Lemon Margaritas](https://cdn.statically.io/img/www.foodandwine.com/thmb/yUnbM_5DdMnzKbpA3GtXEpPBYfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Meyer-Lemon-Margaritas-FT-RECIPE0623-b5b31eeeb7a244bcb366b29cd61b788c.jpg)
Matt Taylor-Gross / Food Styling by Barrett Washburne
If you are looking for a Margarita that stands out from the rest, try this version created by Top Chef fan favorite Brooke Williamson. The mezcal makes this drink a bit smoky, but the tart, floral Meyer lemon and Makrut lime leaves balance it nicely. A bit of freshly ground ginger adds a warm spice note to the drink, which is sweetened with simple syrup.
We love the Lime Leaf Salt used to rim the glass for this drink — it’s salty and sweet, with a hint of lime from the dried and ground Makrut lime leaf. This recipe makes enough for a few servings, but you can make this salt in larger batches to keep on hand to rim glasses for other cocktails. We also love it sprinkled on fresh pineapple, watermelon, and mangoes to bring out their flavors. It’s also delicious when you add a pinch to a bowl of guacamole or salsa to make it pop.
Ingredients
Lime Leaf Salt
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1 Makrut lime leaf
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2 tablespoons kosher salt
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1 tablespoons sugar
Margarita
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1 Meyer lemon wedge
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2 ounces mezcal
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2 ounces Meyer lemon juice
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1 ounce simple syrup
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1 teaspoon finely grated ginger (from a 1-inch piece of ginger)
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1 leaf Makrut lime leaf, crushed
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1 (1-inch) strip lemon zest
Directions
Make the Lime Leaf Salt
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Heat lime leaf in a 350°F oven for 2 minutes or in a microwave on High for 1 minute, until dried and crumbly. Place toasted lime leaf, salt, and sugar in a spice grinder and grind into a powder. Transfer to a rimmed plate.
Make the Margarita
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Moisten rim of a large rocks glass with lemon wedge; dip edge of glass into Lime Leaf Salt. Combine mezcal, lemon juice, simple syrup and ginger in pint glass. Add ice and shake vigorously. Pour Margarita into salt-rimmed glass, garnish with lime leaf and lemon zest and serve.