Perfect Margaritas with Salty Sumac Rims
I love margaritas—which may sound like a given, because everyone loves margaritas—but I love them so much that it makes me physically upset when I have a bad one. And why is it that so many margaritas end up bad? Well, there are many places that use pre-made mix, which is a non-starter in my book. There are some versions that places call “skinny” and throw orange juice in there; others that say “spicy” and add in some jalapeños. I don’t think a margarita needs any of that tinsel. In fact, I don’t think a margarita needs anything more than agave, lime, and simple syrup. (That means you wont find any orange liqueur in this recipe.)
Furthermore, what I have come to believe is that the perfect margarita includes two types of agave: tequila and mezcal.
Mezcal-tequila margaritas only
Before we even start in on this recipe, let me be clear. This drink will still be delicious with just tequila or just mezcal. If you only like, or only have, one option, go for it. However, the mixture of mezcal and tequila is what makes this drink extraordinary. The key is this: the mezcal adds something special, but the tequila balances everything out. If you usually find mezcal too smoky, still consider giving this badboy a try.
Time: 5 minutes
Serves: One cocktail
Eat: Guac. Preferably in Mexico.
1. Using the glassware of your choosing—we like a rocks glass here—run a cut piece of lime around the rim of the glass.
2. Cover a plate with a mixture of salt and sumac and dip the lime-rimmed glass in the mixture until it sticks.
3. Pour the tequila, mezcal, lime juice, and simple syrup over a lot of ice in a shaker.
4. Shake aggressively until the shaker is too cold to handle.
Roughly 30 seconds.
5. Add ice to your glass and pour in the cocktail.
We like a big ice cube here, but crushed or cubed ice are also great choices.
6. Garnish and serve!
We like a classic lime garnish, but feel free to go wild!
Um, excuse me?
Why sumac? Is that 100% necessary?
Is it necessary? No. It is wonderful? Yes.
Sumac is delicious. Lately I have been using it as much as salt when finishing a dish. It has a lovely citrus-salty-earthy flavor, which is exactly what I want with my tequila drinks.
I hate mezcal! Can I use tequila only?
Yes, of course! However, I think even mezcal haters will come around with this one.
I don’t own a shaker, what should I do?
No time like the present to up your bar game! Get a shaker—it will change how you make drinks, it will bring you joy. If you don’t have one, don’t just stir it. Use anything you have that can safely close. Some Tupperware, perhaps?
How do you make simple syrup?
It’s super easy. Dissolve sugar (or honey!) in water on medium heat, at roughly a 2:1 ratio of water to sugar. Make a big batch and keep it in a sealed jar at room temp.
Once you start making more and more simple, you can also adjust it for your personal taste. Dylan likes a 1:1 ratio in her house and uses that for this cocktail. It just makes things less sweet and more tart/spiced.
I don’t have lime juice—will other citrus work?
Absolutely. It just may taste a little different. Try a mix of grapefruit and lemon. If only using grapefruit, just use about half the sugar and then add the rest in slowly by taste.
I don’t know anything about mezcal, where do I start?
There’s no perfect answer to this question. Our best recommendation is this: start simple. Contact a nice liquor or specialty store and tell them what flavors you like (for example, Dylan likes things less smokey) and see what they recommend. If you like that one, branch off from there. In general, Dylan has found out she prefers mezcal from Guerrero. It’s made with cupreata agave and can be less peaty and smoky and more floral, fruity, and herbaceous.
Other cocktails you’d recommend?
Right this way.
