Grilled Orange Margarita has a smokey twist to the traditional margarita infusing grilled orange and beechwood smoked sea salt to this refreshing drink with a slightly sweet taste, bitter undertones, and an ending smoky flavor. Original recipe from Epicurious and modified by Carlos Leo.
We partner (affiliate links) with Drizly delivery service, so if you don’t have the alcoholic ingredients you can have them delivered
- 4 navel oranges, halved
- 1 1/4 cups añejo tequila
- 6 Tablespoons fresh lime juice (from about 2 limes)
- Beechwood Smoked Sea Salt for the glass rim which you can order in our online shop
- 1 lime, cut into 6 wheels. Grilled to use as garnish
- Prepare a grill or grill pan on medium-high heat.
- Grill orange halves cut side down, until well charred, about 10 minutes.
- Let cool for about 8 minutes. Squeeze the juice from the oranges, then strain and discard pulp. You should have about 1 1/2 cups of juice.
- In a pitcher add the grilled orange juice, tequila, and lime juice. Mix to combine.
- Pour Beechwood Smoked Sea Salt onto a small plate. Rub the rim of a rock glass with a lime, then dip the glass into the smoked sea salt.
- Add one big ice cube into the glass, or several regular ice cubes.
- Divide margaritas among glasses and garnish with grilled lime wheels.
We partner (affiliate links) with Drizly delivery service, so if you don’t have the alcoholic ingredients you can have them delivered.
Drink responsibly. If you are under the legal drinking age limit for your state or country, this recipe is not for you. Sorry.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Drinks
- Method: mixology
- Cuisine: Mexican
Keywords: Cinco de Mayo, bebida, mixology, specialty cocktail,