Guys, we need to talk about mezcal.
Are you familiar with the stuff?! If not, don’t worry, you’re in good company with many of my friends who have given me blank stares when I tell them about my new obsession with mezcal margaritas. But now that you’re hearing about it, you’ve got to track some down soon. Because after a solid decade or so of calling margaritas (with tequila) my favorite drink — which will forever and always be my first cocktail love — I have to confess that my affections are quickly being won over by margaritas made with tequila’s smoky, spicy cousin.
That’s right.
Mezcal margaritas are where it’s at.
But what is mezcal, some of you ask?
Well, it actually is the “cousin” of tequila. It’s made from the same blue agave plant in the “Tequila” region of Mexico, and is usually produced in Oaxaca. But while tequila’s agave is usually baked in stone ovens, mezcal’s agave is buried in pits with hot rocks and smoked. And thus, the flavor is similar to tequila, but totally different. I like to think of it as the “scotch” of the tequila world. It’s smoky, it’s earthy, and it’s absolutely amazing in cocktails…
…like my beloved margaritas. :)
I’ve slowly been falling in love with mezcal cocktails over the past few years. But it wasn’t until Kathryne and I were in Austin last February that I tried a sip of my first mezcal margarita. And let me be clear — I was skeptical going into it. Tequila margaritas have always been my jam, and I was reluctant to mess with a good thing. But let’s just say…
…it was a game changer.
Or at least, I should clarify, it was for me.
I have learned since then that many people do not share my affinity for smoky flavors in food (i.e. salsas) or drinks (i.e. scotch and mezcal). If that’s you, then I’d probably just stick with tequila. But if you happen to fall in Camp Smoky — or even if you might like to try a hint of smokiness in your drink — I think you owe it to yourself to give this one a try. ;)
I finally bought my first bottle of mezcal (in the checkout of World Market, of all places) last month, and Barclay and I made our first batch the following night. I basically just took my go-to classic margarita recipe (made with tequila, fresh lime juice, orange liqueur and a hint of agave nectar) and subbed in mezcal in place of the tequila. And the result??
Margarita magic, I tell you. :)
Oh my goodness, I was such a fan. Annnnd I have continued to be a fan in the multiple batches that we have tried since. It’s like a scotch-y margarita! The tart lime juice and sweet agave pair absolutely perfectly with the smoky, rich mezcal. All of those made all the better, of course, with some nice chunky salt around the rim. The drink definitely feels much stronger, and made me want to sip it much more slowly (like scotch) than, um, “drink” it down as I’m occasionally tempted to do with tequila. (Which was a good thing!) But I absolutely loved it.
I will say that Barclay was more a fan of the half-tequila, half-mezcal version of this drink. So if you like a little less smoky — or if you’d like to stretch that bottle of mezcal a little further (since it’s definitely pricier than tequila) — that’s another great option too. And probably a good place to start either way if you’re new to mezcal.
But bottom line — if you love smoky drinks, it’s absolutely worth the try.
And then you have to tell me what you think about it. :)
Cheers!
Mezcal Margaritas
Ingredients
- 1 ½ ounces mezcal
- 1 ounce Cointreau (or any orange liqueur)
- ¾ ounce freshly-squeezed lime juice
- optional: agave nectar or simple syrup for sweetening, if desired
- ice
- optional: lime wedge and salt for rimming the glass
Instructions
- If you would like salt-rimmed glasses, begin by running a lime slice (the juicy part) around the top rim of a glass. Fill a shallow bowl with salt, and dip the rim in the salt until it is covered with your desired amount of salt. Set aside.
- Add mezcal, lime juice and Cointreau to a cocktail shaker, and shake or stir until combined. Taste, and if you would like it to be sweeter (most people do!), stir in a half teaspoon of agave or simple syrup until the mix reaches your desired level of sweetness.
- Fill glass with ice. Pour in the margarita mixture over the rocks. Serve immediately, garnished with an extra lime wedge if desired.
Did you make this?Let me know how it turned out in the comments below!
This margarita recipe is perfect for me to make for the hot Australian summer here in Australia!
Hello from The north of Mexico, thanks for share the recipe, I’m a mezcal lover, very good explanation on the difference between mezcal and tequila, also consider that just the tequila made in the tequila region can be called tequila, that’s a designation of origin, and is another reason that mezcal name is different even if the main ingredient (agave) is the same. Also you are trying one of the best mezcales that I know, also I recomend you Los Danzantes reposado, is more smokey flavor, is my favorite.
¡Hola Rosalia! Thank you for your recommendation, we’ll definitely have to get our hands on that Los Danzantes resposado for sure! :)
Yes! I love anything with a smokey flavor. I have never heard of this tequila. I must try it!!!! :)
Yes, you should totally try it, it’s got such a distinct, cool flavor! We hope you enjoy. :)
Yum, it must be five o’clock. A smoky margarita sounds different and delicious!
We hope you enjoy, Karen!
Ever since you snapped this I have been dying to try it! I am still pregnant though womp womp! I just have to wait five more days then boom! It’s marg time!
Thanks Stefanie (and we’re so sorry you can’t have one now) – but congrats, that’s so exciting! You’re almost there too, so hang on (you will be so incredibly deserving of that marg)! :D
Mescal definitely sounds intriguing in Margaritas. I’m not generally a fan of smoky, except for green chiles, but I have begun to like Margaritas when made with fresh ingredients. We had some of those last summer at a Mexican restaurant on the NC Outer Banks, which were really, really good. Now I’ve started making persimmon Margaritas, which are also very nice. When I have a chance I’ll definitely have to try this, probably with the half and half option.
Very cool Susan – I LOVE the OBX (I live in Greensboro, NC). What was the restaurant? And those persimmon margaritas sound amazing, what a good idea! Anyway, we hope you enjoy the Mezcal. :)
I can’t believe I’ve never had mezcal. I consider myself almost a professional margarita drinker! This sounds amazing and I can’t wait to make one…or two…or….
We hope you’ll like it Kathleen (and these margaritas)! :D
Love at first taste! Thanks for sharing!
Oh man, I’ve gotta get my hands on a bottle of that stuff so I can make these – I’m intrigued!
My only mixed drink is a margarita on the Rocks. I read about Mezcal in a magazine so off I went to buy a bottle. I love smoked salt so I was really intrigued with the description of the Mezcal and the different process from tequila. I tried it straight…that smokiness really lingers!!! Oh my…yuuuuummmm in a margarita. Keeping the ingredients simple so you can taste each component is best.
I’ve slowly been learning to love mezcal, and now I actually do really enjoy it! I haven’t whipped up my own mezcal cocktail at home just yet, but will certainly be trying some out this winter!
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Must say I love, love the design on that bottle! I will hunt this Mezcal tequila around here, smoky sounds good!
Isn’t it great?! We hope you enjoy the recipe! :)