Add an extra smoky flavor to margaritas with grilled limes and mezcal.
Simple Syrup (Makes 1 cup)
- 1 cup water
- 3/4 cup granulated sugar
- 1 pinch kosher salt
Smoky and Spicy Grilled Lime Margaritas
- 4 ounces juice from grilled limes
- 3 ounces Simple Syrup
- 2 ounces Triple Sec
- 6 ounces silver tequila (or mezcal for an extra smoky drink)
- 4-5 dashes hot sauce
- Kosher salt mixed with chili powder, for glasses
- Grilled lime slices, for garnish
For the Simple Syrup:
In a small sauce pot, add the water, sugar and salt and bring to a boil. Stir until the sugar is dissolved. Chill and reserve in the refrigerator for up to 3 weeks. Optional: add lime zest or sliced jalapeno to the simple syrup while simmering to infuse extra flavor into your drink.
For the Smoky and Spicy Margaritas:
Preheat a grill. Cut the limes in half and cook on the cut side until dark grill lines form. Remove and juice as needed. Juicing the limes warm will make them easier to squeeze.
In a cocktail shaker, add the juice from the grilled limes, the simple syrup, triple sec, tequila or mezcal, hot sauce and several ice cubes in a cocktail shaker. Shake well until chilled.
Strain through the top of the cocktail shaker into chili-salt rimmed martini glasses or rocks glasses filled with ice. Garnish with the grilled lime slices.