Charred citrus juice, an ancho chile spirit (Ancho Reyes), and a spicy rim make this margarita a force to be reckoned with. If you can't find Ancho Reyes, swap in an equal amount of tequila or mezcal for a less spicy (but still spectacular) result. A mix of citrus varieties may result in a different yield, but don't fret, you'll measure 2 ounces for each round of drinks (and you can drink any leftovers).
Smoky Citrus Margarita
Makes 2 drinks
- 4 large oranges (or a mix of oranges, blood oranges, tangerines, grapefruit or satsumas)
- Border Dust, to rim (recipe follows)
- 2 ounces silver tequila
- 1 1/2 ounces Ancho Reyes
- 2 ounces Cointreau
- 2 ounces freshly squeezed lime juice
Makes 1/2 cup
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons Wing Magic seasoning
Whisk together the salt, sugar, and Wing Magic in a bowl; store leftovers in a tightly sealed glass jar for your next round of cocktails (up to 1 month).
Prepare a charcoal grill for two-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, add a chunk of hardwood to the perimeter of the fire. Clean the grates well, then oil them.
Halve two of the oranges (or another citrus fruit) horizontally, and grill it cut-side down over direct heat until dark char marks appear, about 2 minutes. Slice the other oranges into 1/4-inch rounds and grill until charred on one side, about 1 minute.
Place the Border Dust on a small plate. Juice the orange halves. Moisten the rim of two rocks glass and dip them in the Border Dust to coat. Combine the tequila, Ancho Reyes, Cointreau, 1 ounce of the charred citrus juice and the lime juice in a cocktail shaker filled with ice. Shake vigorously.
Fill the salt-rimmed glasses with ice and strain the margarita into the glass. Garnish with 1/2 round of charred orange.
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe.
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