The Salt and Smoke Margarita is what happens when mezcal meets the savory side of citrus.
This isn't the poolside sipper. This is the porch-evening margarita that actually tastes like something — smoky mezcal cut with bright lemon and honey, black pepper heat threading through briny Castelvetrano olives, and an optional drizzle of toasted sesame oil that takes it full craft-bar.
🥃 INGREDIENTS: • Kosher salt • Freshly ground black pepper • Lemon wedge • 2 brined green olives, such as Castelvetrano • 1 oz. mezcal • 1 oz. Cointreau • 1 oz. fresh lemon juice • 1 tsp. honey • 2 dashes orange bitters • Toasted sesame oil (optional) • Coarsely cracked large ice cubes
🥄 METHOD: 1. Pour kosher salt onto a small plate; add a few cranks of black pepper and stir to combine. 2. Rub lemon wedge lightly over rim of a rocks glass (reserve lemon wedge for garnish). 3. Press rim of glass into salt-and-pepper mixture. 4. Fill glass with coarsely cracked large ice cubes. 5. Thread olives and lemon wedge onto a skewer; set aside. 6. Combine 1 oz. mezcal, 1 oz. Cointreau, 1 oz. fresh lemon juice, 1 tsp. honey, and 2 dashes orange bitters in a cocktail shaker; season with 3 cranks of black pepper. 7. Fill shaker with ice and shake vigorously until outside of shaker is very cold and frosty, 30 seconds. 8. Strain through a fine-mesh strainer into prepared glass. 9. Season with a crank of black pepper and drizzle with toasted sesame oil (if using). 10. Garnish with reserved skewer.
Save this for your next porch evening.
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