Smoky Lemon Margarita Food

SMOKY LEMON MARGARITA

Steps:

• Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
• Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

SMOKY PINEAPPLE MARGARITA

Steps:

• Combine the salt and 1 teaspoon of the ground chipotle in a small shallow dish. Dip the rims of four margarita glasses in water, then coat in the chipotle salt. Set aside.
• In a blender, combine the pineapple chunks, lime juice, tequila, triple sec and the remaining teaspoon ground chipotle. Add 1 tablespoon of the agave and blend until smooth. Taste and adjust the sweetness with more agave, as needed. Pour into a pitcher.
• Add ice to the rimmed glasses and pour the margarita mixture over. Serve garnished with pineapple chunks and lemon wedges.

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.

CITRUS MARGARITA WITH SMOKY CHILE SALT

Steps:

• To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 30 minutes. Transfer to storage container. Cover and refrigerate up to 3 days. Makes 1 1/4 cups.
• To make Smoky Chile Salt, mix sea salt, ancho powder and chipotle powder in small bowl until well mixed. Spread mixture on a small plate.
• To make margarita, rub outside rim of cocktail glass with lime wedge to moisten; roll in chile salt to coat rim of glass. To cocktail shaker, add 3/4 oz of the simple syrup, the tequila, orange-flavored liqueur, lime juice, orange juice and lemon juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired.

SMOKY SERRANO-MINT MARGARITA

Steps:

• Place chile directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes. Transfer to a cutting board; let cool completely. Rub a lime wheel around the rims of 2 rocks glasses. Combine salt and sumac on a small plate.
• Dip rims of glasses into salt mixture to coat. Halve chile lengthwise; remove stem, ribs, and seeds. Divide chile, sugar, and mint leaves evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses; stir to combine. Garnish each with a mint sprig and lime wheel, and serve immediately.