I made a Clementine Margarita that squeezes sunny citrus and smoky mezcal into a dangerously drinkable party starter with a spicy salted rim you won’t forgive me for sharing.

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I can’t stop thinking about my Clementine Margarita, it’s a sin. I love the way smoky mezcal cuts through the bright, tart clementine, messy and honest.

I adore the little sting of salt and chili on the rim that keeps the sipping dangerous. And that fresh clementine juice?

It’s pure sunshine in a glass, zero pretense. I crave it on loud nights or quiet ones, same hit every time.

But mostly I drink it because it makes me forget small talk. Cocktails with mezcal don’t get sweeter than this.

I’m not sharing. Trust me, you’ll want one too, no exceptions.

Ingredients

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Mezcal, smoky backbone that gives warmth and a tequila-like bite.
Cointreau or triple sec, bright orange sweetness that keeps it lively.
Basically fresh lime juice, zippy acidity that wakes everything up.
Clementine juice, juicy sweet-tart citrus that feels sunny and fresh.
Agave syrup, mellow sweetness that smooths edges so it’s not too sharp.
Ice, chills fast and tames the spirit bite, makes it sip-ready.
Plus salt and chili rim, crunchy, spicy-salty pop on every sip.
Wedge of clementine or lime, adds aroma and a quick citrus squeeze.

Ingredient Quantities

2 oz mezcal

3/4 oz Cointreau or triple sec

3/4 oz fresh lime juice

1 1/4 oz fresh clementine juice (about 1 large clementine)

1/2 oz agave syrup, more if you like it sweeter

Ice, for shaking and serving

1/2 tsp kosher salt + 1/4 tsp chili powder or Tajin for the rim

Wedge of clementine or lime for garnish

How to Make this

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1. Start by rimming your glass: mix 1/2 tsp kosher salt with 1/4 tsp chili powder or Tajin on a small plate, wet the rim with a clementine or lime wedge, then press the rim into the spice mix so it sticks.

2. Juice about 1 large clementine for 1 1/4 oz fresh clementine juice and squeeze 3/4 oz fresh lime juice, strain if you want it extra smooth.

3. In a shaker add 2 oz mezcal, 3/4 oz Cointreau or triple sec, the 3/4 oz lime juice, the 1 1/4 oz clementine juice and 1/2 oz agave syrup (use a bit more if you like it sweeter).

4. Add a good handful of ice to the shaker so everything gets cold and dilutes just right.

5. Shake hard for about 12 to 18 seconds until the outside of the shaker feels very cold, this chills and blends the smoky, sweet, and citrus flavors together.

6. If you prefer less pulp, double strain into the rimmed glass over fresh ice using a cocktail strainer and a fine mesh strainer, otherwise just strain once.

7. Taste it, and if it needs more sweetness add a little more agave and stir, if it feels weak add a splash more mezcal.

8. Garnish with a wedge of clementine or lime on the rim, and wipe any stray salt off the glass so it looks nice.

9. Serve immediately and warn your friends the mezcal hits quick, but in a good way.

Equipment Needed

1. Cocktail shaker (Boston or 3-piece)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz)
3. Citrus juicer or reamer (for clementine and lime)
4. Hawthorne strainer and a fine mesh strainer (for double straining if you want it extra smooth)
5. Small plate (to mix and set the salt + chili/Tajin rim)
6. Rocks glass or short tumbler (rimmed and filled with ice)
7. Bar spoon or regular spoon (for stirring if you tweak sweetness)
8. Paring knife and cutting board (for wedges and wetting the rim)

FAQ

Q: Can I use regular tequila instead of mezcal? A: Yes, you can swap in blanco tequila if you want less smoke, but the cocktail loses that charred, savory note mezcal gives it.

Q: How do I juice a clementine without making it bitter? A: Roll it firm on the counter, cut in half, and squeeze with a handheld juicer right away. Avoid pressing too hard on the white pith, it brings bitterness.

Q: Can I use bottled clementine or orange juice? A: You can, but fresh juice tastes brighter and fresher. If you must use bottled, pick a high quality, not-from-concentrate one and chill it first.

Q: How do I salt or spice the rim so it sticks well? A: Rub a lime or clementine wedge around the glass lip, then dip into a shallow plate of the kosher salt and chili powder or Tajin. Press gently so it adheres, and shake off extra.

Q: Is 1/2 oz agave enough if I like sweeter drinks? A: If you prefer sweeter cocktails, bump it to 3/4 or 1 oz. Taste and adjust after shaking, it's easy to fix.

Q: Can I batch this for a party and how long will it keep? A: Yes, multiply ingredients and keep the mix refrigerated in a sealed container for up to 24 hours. Add ice and shake each serving just before pouring to keep it fresh and frothy.

Clementine Mezcal Margarita Recipe Substitutions and Variations

Mezcal: swap with reposado tequila for less smoke and a smoother bite, or use 1.5 oz mezcal + 0.5 oz reposado if you want just a hint of smoke.
Cointreau or triple sec: use Grand Marnier for a richer, cognac-backed orange flavor, or use orange curaçao or 3/4 oz fresh orange juice + 1/4 oz simple syrup if you’re out of liqueur.
Fresh clementine juice: substitute with tangerine or mandarin juice 1:1, or use 1 oz fresh orange juice + 1/4 oz lime for similar sweet-tart balance.
Agave syrup: honey or simple syrup both work fine, use a little less honey cause it’s sweeter, or try maple syrup for a deeper flavor if that sounds good to you.

Pro Tips

1. Chill everything first. Put your glass and shaker in the fridge or freezer for a few mins so the drink stays cold longer. If the shaker is warm it dilutes too fast and the mezcal hits weird.

2. Taste as you go, especially the agave. Mezcal can be smoky so you might want a hair more agave or clementine if it’s too sharp. Don’t just eyeball it, a little more syrup can save a sour drink.

3. For a cleaner sip strain it twice, but if you like texture leave a bit of pulp. Double straining makes it look pro, single straining makes it feel homemade. Both are fine but dont mix them without deciding first.

4. Make the rim stick better by rubbing the fruit around the glass then letting it sit a few seconds before dipping in the salt-chili mix. If the rim gets soggy, wipe and redo one side only so your garnish stays put.

Clementine Mezcal Margarita Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Clementine Margarita that squeezes sunny citrus and smoky mezcal into a dangerously drinkable party starter with a spicy salted rim you won't forgive me for sharing.

Servings

servings

Calories

290

kcal

Equipment: 1. Cocktail shaker (Boston or 3-piece)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz)
3. Citrus juicer or reamer (for clementine and lime)
4. Hawthorne strainer and a fine mesh strainer (for double straining if you want it extra smooth)
5. Small plate (to mix and set the salt + chili/Tajin rim)
6. Rocks glass or short tumbler (rimmed and filled with ice)
7. Bar spoon or regular spoon (for stirring if you tweak sweetness)
8. Paring knife and cutting board (for wedges and wetting the rim)

Ingredients

2 oz mezcal
3/4 oz Cointreau or triple sec
3/4 oz fresh lime juice
1 1/4 oz fresh clementine juice (about 1 large clementine)
1/2 oz agave syrup, more if you like it sweeter
Ice, for shaking and serving
1/2 tsp kosher salt + 1/4 tsp chili powder or Tajin for the rim
Wedge of clementine or lime for garnish

Directions

Start by rimming your glass: mix 1/2 tsp kosher salt with 1/4 tsp chili powder or Tajin on a small plate, wet the rim with a clementine or lime wedge, then press the rim into the spice mix so it sticks.
Juice about 1 large clementine for 1 1/4 oz fresh clementine juice and squeeze 3/4 oz fresh lime juice, strain if you want it extra smooth.
In a shaker add 2 oz mezcal, 3/4 oz Cointreau or triple sec, the 3/4 oz lime juice, the 1 1/4 oz clementine juice and 1/2 oz agave syrup (use a bit more if you like it sweeter).
Add a good handful of ice to the shaker so everything gets cold and dilutes just right.
Shake hard for about 12 to 18 seconds until the outside of the shaker feels very cold, this chills and blends the smoky, sweet, and citrus flavors together.
If you prefer less pulp, double strain into the rimmed glass over fresh ice using a cocktail strainer and a fine mesh strainer, otherwise just strain once.
Taste it, and if it needs more sweetness add a little more agave and stir, if it feels weak add a splash more mezcal.
Garnish with a wedge of clementine or lime on the rim, and wipe any stray salt off the glass so it looks nice.
Serve immediately and warn your friends the mezcal hits quick, but in a good way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.