Is there anything better than a cold margarita on a hot summer day? Nope! I get nervous about ordering a margarita at a bar or restaurant because so often they’re packed with way too sweet syrups or pre-made mixes, which is a shame because it’s such a simple cocktail to make! My recipe is a little bit healthier; I swap simple syrup for home-made honey syrup. I prefer mezcal, but this recipe works with regular tequila too! Use whichever you like.
Put your margarita glasses in the freezer for a few minutes while you’re getting all the ingredients together. A frosty glass is a great touch! If you like a salted rim simply cut a lime wedge and rub it on the edge of your glass, then dip the edge in Himalayan pink salt.
Pair this recipe with my favorite Oven Roasted Shrimp!
The Perfect Mezcal Margarita
- 2 oz mezcal regular tequila works too!
- 1 oz fresh lime juice
- 1/2 oz honey syrup
- 1/2 oz triple sec
- himalayan pink salt for the rim
- Put all of the ingredients, minus the salt, into a cocktail shaker or jar with a tight-fitting lid (I use a mason jar). Fill the shaker with ice and shake vigorously until you feel that everything cold. Strain into a chilled glass with fresh ice, garnish with a lime wedge.
- Bring 1/2c honey and 1/2c water to a boil. Simmer on low for 5 minutes. Pour into a jar and let cool until ready to use.