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 homemade 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.
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.
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