The mezcal margarita with salt and chili crust is an amazing variation of the classic margarita made with tequila, a perfect smoked drink to keep you company during your aperitifs.
Ingredients and doses for making Margarita with mezcal and jalapeño
- 3.5 cl of mezcal
- 2 cl of triple sec
- 1.5 cl of fresh lime or lemon juice
- salt and chili for the crusta
- 2 slices of jalapeño pepper
How to make Margarita with mezcal and jalapeño
Fill a glass with ice.
Squeeze the lime and strain the juice. With the same lime moisten half of the edge of the glass and roll it in a handful of salt and chili to make it adhere and make the salt crust. The salt and chili crust is not mandatory if you don’t like it, in any case never apply a crusta to the whole glass, but only half to avoid any problem.
Put some ice in the shaker, pour in the mezcal, lime, triple sec, add a slice of jalapeño without seeds and shake vigorously.
Pour, straining with a chinois, into the glass with the crusta full of ice and drop a piece of jalapeño on top.