Jalapeño Mezcal Margarita

I’ve become quite particular about margaritas, requiring they be made with fresh lime juice and quality spirits. While in Mexico, I tasted a lot of different tequilas and mezcals, and sampled my share of margaritas made with both. Although the best agave spirits should be sipped on their own, they can also be added to a margarita cocktail for what I call an “ultimate margarita”. Seasoning it with a jalapeño and spicy salt rim just adds another depth of heat and flavor. I prefer my margaritas served in a martini glass, cold and “neat”, but you can add ice if you like.

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Ingredients

Makes 1 Cocktail

Jalapeño Mezcal Margarita: 

• 2 ounces mezcal

• ½ jalapeño (sliced lengthwise), seeds removed

• 1 ounce Cointreau

• 3/4-ounce fresh lime juice

• ice

• kosher salt (for the rim)

• lime wedge

Salt Rim: 

• 1 tablespoon kosher salt

• 1 tablespoon chile powder

• ½ teaspoon black pepper

Process

Salt Rim: 

In a small bowl, blend whisk together the salt, chile powder, and black pepper. Pour on a small plate. Rub the lime wedge around the edge of a martini glass and dip the wet rim into the salt mixture. Leftover salt mixture will keep in a jar for a couple weeks. 

Cocktail:

In a cocktail glass, add the mezcal and jalapeño. With the end of a wooden spoon, press the jalapeño into the mezcal to release the flavor. Add the Cointreau, lime juice, and 2-3 ice cubes. Stir and strain into the salt-rimmed glass. Garnish with lime wedge.

Note:  If you prefer your margarita a bit sweeter, you can add agave nectar or a splash of simple syrup (sugar dissolved in water, equal parts).