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A Margarita with smoky mezcal in place of (or alongside) tequila. The agave family, intensified.
Typical way it's made: 2 oz mezcal, 0.75 oz triple sec, 1 oz lime juice, salt rim optional
The swap became possible when serious mezcal reached American back bars: Ron Cooper's Del Maguey began importing single-village bottlings in 1995, and by the 2000s bartenders had learned what roasted-agave smoke does to a Margarita. Some keep the orange liqueur, some follow the Tommy's route with agave syrup; either way, the mezcal leads.
Did you know
The rim quotes an Oaxacan custom: mezcal there is traditionally sipped alongside orange slices and sal de gusano, a salt ground with chile and toasted agave worms.
Also known as: smoky margarita
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