Smoke Fire Margarita Food
SMOKY MARGARITA
Steps:
- Add kosher salt to a shallow dish and rim 2 rocks glasses. Fill the glasses with ice.
- Add the mezcal, agave and lime juice to a cocktail shaker filled with ice and shake hard.
- Divide the mixture between the glasses. Add a lime wedge and a sprinkle of smoked salt to each and serve.
SMOKEY MARGARITA
Steps:
- Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.
SMOKIN' MARGARITA
Steps:
- Put some agave in a small dish and the black lava salt in another dish. Dip half of the rim of a cocktail glass in the agave and wipe away the excess. Dip the same half into the black lava salt and fill the glass with ice.
- Put the tequila, lime juice, agave, mezcal and egg white if using into a mixing tin, add large ice and shake vigorously. Immediately single-strain over the ice in the prepared glass. Garnish with the lime wedge and serve.
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- First make the chile salt. Mix the dry ingredients in a bowl barely wide enough to accommodate the rim of your rocks glass. Set aside.
- Make the cocktail. In a shaker, muddle the mezcal and 2 slices of jalapeño (you may wish to remove the seeds and stem beforehand to reduce the heat—or not). Add the triple sec, the bitters (if using), lime juice and simple syrup. Add ice and shake until quite cold, about 20 seconds.
- Rub the lime wedge on the glass rim; dip the rim into the chile salt to coat—I found that kind of sliding the glass lip around on the bottom of the bowl accomplished this nicely. Fill the glass with ice, being careful to not knock off the chile salt rim. Strain the cocktail into the glass, garnish with lime wheel and additional jalapeño slices. Serve.
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