Mezcal Margarita

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Smoky mezcal brings depth to a classic margarita. A combination of slightly sweeter Combier and mildly bitter Cointreau balances the floral orange notes in the drink. Double the Cointreau if Combier is unavailable.

By
Yana Volfson
Yana Volfson

Yana Volfson is the beverage director for the ATM Group, which includes acclaimed NYC contemporary Mexican restaurants Cosme and ATLA, agave-centric Ticuchi, Elio in Las Vegas, Damian in Los Angeles, and Pujol in Mexico City. Known for her extensive selection of mezcal and Mexican wines, Volfson curates unique beverage programs that complement modern cuisine inspired by and rooted in Mexican flavors and traditions.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Mezcal Margarita
Photo: Victor Protasio
Total Time:
5 mins
Yield:
1
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 ounces mezcal (preferably Rey Campero Espadín)

  • 3/4 ounce fresh lime juice, peel reserved

  • 1/2 ounce Combier

  • 1/4 ounce Cointreau

  • Salt, for rimming glasses

  • Lime wedge, for garnish

Directions

  1. Combine mezcal, lime juice, Combier, and Cointreau in a cocktail shaker. Fill with ice cubes; cover and shake until shaker is frosty, about 30 seconds. Rub half of glass rim with lime peel; dip in salt. Fill glass with ice; strain margarita into glass. Garnish with lime wedge.

Originally appeared: September 2020

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