Smoky Mescal Margaritas
These smoky, tart and sweet Mescal Margaritas, made with Cuantro, freshly squeezed lime and orange juice have a salted rim with a surprising ingredient!
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lime, cut in half
- 1 tablespoon margarita salt
- 1 teaspoon Sal de Gusano or just a pinch of chipotle chili powder, optional
- 2 cups ice
- 1 large navel orange
- 3 ounces mescal
- 2 ounce Cuantro
Instructions
- 1
Run lime around the edges of two margarita glasses. Mix salt and Sal de Gusano (or chipotle powder) on a small plate. Dip rims of glasses into the salt mixture. Turn upright, add 1 cup ice to each glass and set aside.
- 2
Juice the lime. Peel two 2-inch long strips of orange peel off the orange. Juice the orange.
- 3
Combine the lime juice, the orange juice, mescal and Cuantro in a small pitcher or shaker. Stir to combine. Pour over the ice, without dislodging the salt.
- 4
Char the orange peel with a lighter until just blackened along the edges. Float on top of the margaritas and serve.