Smoky Margarita

Last weekend I experimented with making a smoked simple syrup. YES. Smoked. Simple. Syrup. The smoker was on duty for some meatloaf (I can do a separate blog post about that later!) and figured why not pop on some simple syrup and see what happens. I have some lessons learned, but overall the result was awesome! I already have a few ideas on how to use it in cocktails.

If you’ve followed my Instagram for any amount of time, you know I LOVE margaritas. And if you have browsed this blog you’ll notice that too. So when this smoked simple syrup worked out I knew the first thing I wanted to make was a smoky margarita. The smoky flavor is the perfect compliment to the tart lime. With just a few ingredients and this syrup you have a margarita that is definitely something special!

Tequila, smoked simple syrup, limeade, lime juice, smoked salt (for rim)

Here’s what you need:

  • 1.5 shots favorite tequila
  • 1 shot limeade (I love all things Santa Cruz Organic brand!)
  • 1 shot smoked simple syrup (see recipe details down below)
  • 1 shot lime juice
  • Smoked salt for rim
  • Ice
  • Shaker

In a shaker with ice add your tequila, limeade, simple syrup, and lime juice. Shake vigorously until cold.

Rub rim of glass with lime juice and then tap in the smoked salt. I use Maldon smoked salt. (IYKYK!) Fill the glass with ice or a large ice cube.

Pour the margarita over your ice. Garnish with a lime wheel. I got fancy with it and grilled my lime. TOTALLY just a boujee photo op garnish and definitely not required!

Sip and enjoy!

Smoked Simple Syrup

Want the details on the smoked simple syrup?? Here’s the breakdown:

On the stove in a small saucepan add 2 cups water and 1 cup of refined sugar. Over medium-low heat stir the mixture until the sugar is dissolved.

When your syrup is combined put it in a metal or high heat resistant container. I put mine in a metal meatloaf pan. Then place the container on an active smoker.

For the smoker, I use a Weber kettle grill. I set up my smoker like I do for meat. Light the charcoals and then I used pecan wood chips for the smoke. I’ve never tried smoking this syrup on a pellet smoker, but I assume any smoker will do the trick.

I let the syrup smoke on the smoker for about 2 hours, stirring a couple times during the duration.

Remove the syrup from the smoker and let cool for about 45 minutes and place in the fridge to store. This should last in the fridge for at least a month.

Lesson learned: Depending on the temp of your smoker, you are going to see your syrup reduce and become thicker. When I smoked mine, it reduced too thick for cocktails. Knowing that, I would have started with at least a 2:1 ratio water to sugar on the stove before I put it on the smoker. This is reflected in the instructions above. Just be aware that the hotter the temp, and the longer the time on the heat, the more it will reduce.

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