The spirit base of this margarita is split between tequila and mezcal, which gives the final drink a deep, complex flavor, and provides an excellent excuse to rim the glass with sal de gusano, or worm salt. With roots in Oaxaca, Mexico, sal de gusano is made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles, and is traditionally served alongside mezcal. If you’re running low on tequila or mezcal, feel free to use 1 1/2 ounces total of whichever agave-based spirit you have.
- Serves: 1 person
- ¾ounce mezcal
- ¾ounce reposado tequila
- ¾ounce orange liqueur (such as Pierre Ferrand Dry Curaçao, Cointreau or triple sec)
- ¾ounce fresh lime juice
- ¼ounce simple syrup
- Sal de gusano (worm salt) or kosher salt
- Lime wedge
Step 1Prepare the salted half rim, if using: In a small shallow bowl or plate, sprinkle a thin layer of the sal de gusano. Run the lime wedge along half of the rim of a rocks glass, then dip the rim into the salt mixture.
Step 2In a shaker, combine the tequila, mezcal, orange liqueur, lime juice and simple syrup. Add ice, cover, and shake vigorously until the drink is well chilled, about 15 seconds.
Step 3Fill the glass with ice, then strain the margarita into the glass. Add the lime wedge; enjoy immediately.