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Spicy Mint Margarita

Ingredients: 

  • serrano chile
  • 3 oz fresh lime juice
  • 1 tsp pink salt or sea salt (optional)
  • 1 tsp sumac (optional)
  • 2 tsp superfine sugar
  • 2 tsp packed fresh mint leaves, plus sprigs for serving
  • 6 oz 100 percent-agave silver tequila
  • 3 ounces orange liqueur, such as Cointreau or Grand Marnier

Instructions:

  1. Place chile on a dry cast-iron skillet preheated over high and cook for 3 to 4 minutes, turning a few times until blackened. Transfer to a cutting board; let cool completely. Combine salt and sumac on a small plate.
  2. Halve chile lengthwise; remove stem, ribs, and seeds. Place chile, sugar, and mint leaves in cocktail ball evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill cocktail ball halfway with ice. Divide tequila, liqueur, and lime juice evenly for the cocktail ball and stir to combine. 
  3. Insert smoking gun hose and smoke cocktail. Then let smoke immerse the drinks for a minute or two.
  4. Garnish each with a mint sprig and lime wheel, and serve immediately.