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+ servings
5 from 11 votes
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Yield: 1 drink
Smoked Strawberry Mezcal Margaritas
Total Time:
30 mins
smoked strawberries
  • 1 cup strawberries hulled and sliced
mezcal margarita
  • 1 1/2 ounces Tequila
  • 1 ounce Mezcal
  • 1 ounce Grand Marnier
  • 2 ounces smoked strawberry juice
  • 2 ounces fresh lime juice
  • 2 ounce simple syrup
  • salt for rim
  • lime wedges for garnish
  • strawberries for garnish
smoky strawberry juice
  1. To make the smoked strawberries, you have a few options! You can throw them on a grill (a grill plate or basket works best), char them under the broiler or even char them over your open gas stovetop flame. You want them to be a bit charred so they impart that smoky flavor into the mix!
  2. Once the strawberries are charred, place them in the blender. I like to use a few tablespoons of water when blending to help the berry mixture turn into liquid! At this point, you can totally use the strawberry puree. However, I press it through a fine mesh sieve here and just use the juice!
  3. This makes extra juice, so you can store it in the fridge for a week or so. It should make enough for about 4 margaritas.
mezcal margarita
  1. I suggest making a single serving first and taste it so you can add more/less tequila, mezcal or syrup to your liking. Everyone is different and prefers their drinks a different way, so feel free to add more or less tequila, more simple syrup, more lime juice, etc. This is my absolute favorite combo listed above.
  2. Before serving, rim the edge of the glass with a lime slice and then dip it in coarse salt. Fill the glass with just a few ice cubes or even with crushed ice – my ice preference of late.
  3. In a shaker with ice, combine the tequila, mezcal, grand marnier, strawberry juice, lime juice and simple syrup. Shake well for 30 seconds, then pour it over the crushed ice. Add a lime slice and a strawberry and serve!
  4. As a note, I like to char the strawberries for garnish too! I do this on the grill or on the gas stovetop burner.
  5. For simple syrup, I bring equal parts water and sugar (so, like 1/2 cup each) to a simmer in a saucepan while whisking. Let cool completely then store in the fridge!

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