And finally, this margarita is as easy to make as it is impressive. That rim adds a pleasant tingle to your lips and a spicy/salty flavor, all while looking very cool. It also packs some serious heat, both from the jalapeño infusion and the chile salt rim. It’s cold and refreshing, and the mezcal gives it a smoky campfire note. When cool, strain into a clean jar and refrigerate until ready to use. Turn off the heat, add the sliced jalapeo to the pot, and let cool. Fill a blender with the ice, tequila, lime juice, Grand Marnier, and superfine sugar. Rub the rim of a glass with a lime wedge and dredge in the chili salt. The Spicy Mezcal Margarita takes everything that makes a margarita a fun summer drink and dials it up. Combine the sugar and water in a small pot, and heat over low to medium heat until the sugar has dissolved. In a small bowl combine the salt and 1 teaspoon chili powder.
A drink idea happened-this one, to be exact. A combination of slightly sweeter Combier and mildly bitter Cointreau balances the floral orange notes. Our drinks featured mezcal and had spicy chile salt rims. Smoky mezcal brings depth to a classic margarita recipe.
Then we were at La Mejikãna, a fun bar/restaurant that combines “the authenticity of the traditional Mexican kitchen with a modern flair,” according to their website (apparently part of the flair includes using the tilde over the letter A in their name as a design element). We teamed up with Fling Cocktails to bring you the perfect spicy salt for your Margarita Wet the rim of your glass with a lime/lemon wedge, dip the rim. I saw an article somewhere about quickly infusing tequila with the heat and pepper flavor of jalapeño, just by muddling it-no setting it aside for days. The classic margarita gets a smoky, spicy makeover, swapping mezcal for tequila, muddling in some jalapeño and firing up the traditional salt rim with chile powder and cayenne pepper.
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