We tend to think of margaritas as the drink of summer—salty, sunny, and best enjoyed poolside or at the beach. But let me make a case for the margarita’s woodsy cousin: a smoky, maple version perfect for fall evenings by the fire.
Inspired by a drink my dad recently enjoyed at the Essex Inn in Essex, New York (on Lake Champlain), this ‘Woodsy Margarita’ has quickly become a new favorite. While my dad is not one to seek out tequila, and my stepmother Peggy T is not typically a cocktail person, they both gave this one their endorsement. So much so, they asked for the recipe—then promptly texted me a photo of it. I just love how my parents are vested in R&D for Riegl Palate.
As with a traditional margarita, this version starts with tequila, fresh lime juice, and orange liqueur (in this case, Grand Marnier). But it takes a delightful turn with the addition of mezcal, which lends a subtle smokiness, and a touch of maple syrup for gentle sweetness. The result is well balanced—not overly sweet, not too smoky.
To finish it off, I added just a pinch of flaky Maldon sea salt directly into the drink rather than salting the rim. It’s a small touch that enhances the flavor and adds dimension without being overbearing.
Ed and I agreed this is a drink best enjoyed by a crackling fire with a chill in the air. Think sweater weather, not swimwear. It may be called a margarita, but it’s not the beachside kind. This is a cocktail with boots and flannel—something to sip as the leaves fall or the snow starts to swirl.
Woodsy Margarita
Ingredients
- 1-1/2 ounces blanco or silver tequila
- 1/2 ounce mezcal
- 3/4 ounce orange liqueur such as Grand Marnier
- 1 ounce maple syrup
- 1 ounce freshly squeezed lime juice ~ 1 lime (see Notes)
- Pinch of flaky sea salt such as Maldon
Instructions
- Combine tequila, mezcal, orange liqueur, maple syrup, lime juice and a pinch of flaky sea salt in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds.
- Strain into a rocks or old fashioned glass filled with ice (preferably one large ice cube).
Notes
- Before squeezing a lime, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Source: Recipe courtesy of the Essex Inn in Essex, New York
Digging out my flannel now to pair with this delightful drink!
Spenser – The perfect outfit for sipping this cocktail!
We enjoyed this cocktail so much on our first taste yesterday that we decided to repeat tonight. It really is perfect for Fall. Thanks P&P for the research and Nicole for the post. I always appreciate another opportunity to pull out the Malden flaky salt, my first purchase of which was inspired by you. I love that it makes a frequent appearance in your posts.
Elisabeth – Thank you for your sweet comment! It makes me happy that you and Dan liked this cocktail enough to have it two nights in a row. And, yes, isn’t Maldon salt the best?