Smoky Pear & Ginger Margarita
Erin Alexander
Photo by Bobbi Lin
- Serves
- 1
- Prep Time
- 5 Minutes
- Cook Time
- 1 Minute
The margarita has always been my go-to summer drink, but this year I'm making it my fall drink, too, with five autumnal takes on the classic cocktail. I was going for cozy fireplace vibes with this sweet, smoky marg, inspired by a recipe from Charlotte Voisey. The mezcal (and if you can find it, smoked sea salt) bring the smokiness I was after, while pear juice adds a delicate sweetness. Feel free to play around with the bitters here if you have different kinds on hand; ginger bitters play up the fall spice, while citrus bitters add a bit of an edge. If you've got some on hand, candied ginger makes a lovely garnish. So does a slice of dehydrated pear. (A cinnamon stick or slice of fresh ginger works just as well.) This recipe is featured in the article, 5 Margarita Recipes Perfect for Fall.
Ingredients
- 1 1/2 ounce pear juice or nectar
- 1 ounce tequila
- 1 ounce mezcal
- 3/4 ounce fresh-squeezed lime juice
- 1/2 ounce Agave in the Raw
- 1 dash aromatic bitters
- 1 piece fresh ginger (a thin slice or two, cut in half)
- 1 piece candied ginger, for garnish (optional)
- 1/2 teaspoon flaky smoked sea salt, regular flaked sea salt, or cocktail salt for rimming the glass (optional)
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Directions
- Step 1
If you'd like a salt rim, dump the salt onto a small plate, and prepare an (empty) rocks glass by rubbing a lime wedge around the edge of the glass. Dip the wet glass rim in the salt and move it around until the rim is well coated.
- Step 2
Fill your glass with ice.
- Step 3
Combine the pear juice, tequila, mezcal, lime juice, agave, and sliced ginger into a cocktail shaker over ice. Shake vigorously for 10-15 seconds. Double strain (pour through a mesh strainer) into your ice-filled glass.
- Step 4
Garnish with a cocktail skewer of candied ginger, if you're feeling fancy, and another drop or two of the bitters.