📝 About This Recipe
The Mezcalita is the sophisticated, smoky sibling of the classic Margarita, hailing from the vibrant heart of Oaxaca. This cocktail balances the deep, earthy profile of artisanal Espadín mezcal with the bright acidity of freshly squeezed lime and the sweet, floral notes of orange juice. Finished with a complex rim of agave worm salt, it offers a sensory journey that is simultaneously refreshing, spicy, and profoundly aromatic.
🥗 Ingredients
The Spirit Base
- 2 oz Mezcal Espadín (high-quality artisanal brand)
- 1/2 oz Orange Liqueur (such as Cointreau or a premium Triple Sec)
The Citrus & Sweetener
- 1 oz Fresh Lime Juice (freshly squeezed, about 1 large lime)
- 1/2 oz Fresh Orange Juice (strained of pulp)
- 1/4 oz Agave Nectar (light or amber)
The Rim & Garnish
- 1 tablespoon Sal de Gusano (Worm Salt) (can substitute with Tajín or smoked sea salt)
- 1 piece Lime Wedge (for moistening the rim)
- 1 piece Dehydrated Orange Wheel (for garnish)
- 1-2 slices Fresh Jalapeño (optional, for a spicy kick)
Chilling Elements
- 1 cup Large Ice Cubes (for shaking)
- 1 piece Clear Ice Sphere (for serving)
👨🍳 Instructions
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1
Place your rocks glass (Old Fashioned glass) in the freezer for 5 minutes to ensure it is perfectly chilled before assembly.
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2
Spread the Sal de Gusano on a small flat plate in an even layer.
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3
Take the lime wedge and run it around the outer half of the rim of the chilled glass, being careful not to let juice drip down the inside.
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4
Press the moistened rim into the salt, rotating gently to achieve a thick, even coating on the outside edge.
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5
In a cocktail shaker, combine the 2 ounces of Mezcal Espadín and 1/2 ounce of orange liqueur.
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6
Add the freshly squeezed lime juice and orange juice to the shaker.
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7
Pour in the agave nectar; if the nectar is too thick, whisk it with a tiny drop of warm water first to ensure it incorporates.
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8
If you prefer a spicy Mezcalita, drop two thin slices of fresh jalapeño into the shaker at this stage.
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9
Fill the shaker to the brim with large ice cubes. The more ice you use, the colder the drink gets without over-diluting.
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10
Secure the lid tightly and shake vigorously for 15-20 seconds until the outside of the shaker feels frost-bitten and cold.
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11
Place a large clear ice sphere or fresh large cubes into your salt-rimmed glass.
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12
Double strain the cocktail through a Hawthorne strainer and a fine-mesh sieve into the glass to remove any ice shards or fruit pulp.
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13
Garnish with a dehydrated orange wheel or a fresh sprig of cilantro for an herbal aroma.
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14
Give the drink a very gentle stir to settle the flavors and serve immediately while ice-cold.
💡 Chef's Tips
Always use fresh-squeezed citrus juice; bottled juice lacks the essential oils that make the mezcal pop. If you are new to mezcal, look for a 'Joven' (young) bottling which is clearer and focuses on the bright agave notes. For a smokier profile, use a mezcal that has been roasted in traditional underground pits. Avoid over-shaking, which can make the drink 'watery'; 15 seconds of hard shaking is the sweet spot for aeration and temperature. If you can't find Sal de Gusano, mix sea salt with a pinch of smoked paprika and a zest of lime for a similar effect.
🍽️ Serving Suggestions
Pair with crispy Shrimp Tacos topped with a chipotle crema to complement the smokiness. Serve alongside fresh Guacamole and thick-cut corn tortilla chips. Excellent with Ceviche, as the acidity of the drink mirrors the lime-cured seafood. Enjoy with a side of spicy roasted grasshoppers (chapulines) for a truly authentic Oaxacan experience. Pairs beautifully with dark chocolate desserts that have a hint of sea salt.