Tangerine Mezcal Margaritas
These tangerine mezcal margaritas are batched in a 750 ml bottle, so they are ready to pour all night with no shaker.
Servings: 8 drinks
Ingredients
For the rim
- 2 tablespoons granulated sugar
- 1 tablespoon Tajín or chili powder plus a pinch of kosher salt
- 1 tangerine wedge for wetting the rims
For the bottle
- 1 cup mezcal 8 oz, or half mezcal and half blanco tequila
- 1 cup tangerine juice 8 oz, fresh-squeezed or store-bought
- 6 tablespoons fresh lime juice 3 oz
- 1/4 cup orange liqueur 2 oz, such as Cointreau
- 3 tablespoons agave syrup 1 1/2 oz, plus more to taste
- 1/3 cup cold water 2 1/2 oz
To serve
- Ice
- Tangerine wheels
- A clean 750 ml glass bottle with a cap or cork and a small funnel
Instructions
- Rim the glasses. Mix the sugar and Tajín on a small plate. Run the tangerine wedge around each rim and dip into the chili sugar.
- Batch the bottle. Stir the mezcal, tangerine juice, lime juice, orange liqueur, agave and water in a large measuring cup. Taste and add a little more agave if it needs it. Funnel into the 750 ml bottle, cap it and refrigerate at least 2 hours, until very cold.
- Pour. Shake the bottle, then pour about 3 oz into each rimmed glass over fresh ice.
- Garnish. Add a tangerine wheel.
Notes
The water stands in for the melt from shaking with ice, so the bottle pours straight over ice. Keeps up to 2 days in the fridge. For an alcohol-free version, see the FAQ above.