Smoked Lime Margarita Recipe with Tajín & Jalapeño Garnish
Feb 9, 2025
I recently returned to the UK after living in Miami Beach for 3 days…
Miami Beach is a pretty cool place, I’m a big fan of the Art deco architecture but also the melting pot of cultures. One of the locals said you’d probably not meet an American in Miami Beach!
Anyway I was there for work and had a couple of 3 days to flop about and see the sites…. I mainly trawled the bars , café’s and restaurants. Yes some are tourist traps but you kinda have to go to the News Café.
Back in the UK I’ve been swapping my evening G&T for a Margarita… It’s gotta be better for you than Mothers ruin. Margaritas got fruit in it, so 100% one of your 5 a day… and if you have 5?? Aint no scurvy here!
So a trip to Miami beach was the perfect chance to see how they make them in the sun!
I was staying in The Pelican, which has a retro boutique feel. They have a great restaurant but also a great bar. There Margarita was great, really well balanced…I had a few…before stumbling out for some dinner and took all of about 10 steps before finding a Mexican Restaurant- Oh! Mexico. Yes a bit touristy but for a lone traveller it had a welcoming bar to sit at. They did some cracking Margs. Pints of the stuff! I can’t remember getting back to the hotel…they were that good!
Anyway, focus. I made a smoked Lime Margarita at our Traeger shop class with Diva Q last summer, so having done some exploration and further ‘essential research’ thought it about time to write it up.
Smoking Limes on a Traeger brings out a Sherbert note, slightly reducing the stringent whack whilst retaining that citrus tang. The sugar on the limes seems to negate the need for triple sec or Cointreau, but feel free to add some when serving if you prefer it sweeter and stronger!
It’s pretty simple to do.
Slice the Limes
Dust with Sugar and Tajin
Pop In your Smoker
Leave for 90 mins or so, till Squishy.
Serve Over ice with Tajin Rim
Optionally make it spicy with Jalapeno
Smoked Lime Margarita Recipe with Tajín & Jalapeño Garnish
This Smoked Lime Margarita is a game-changer, inspired by a whirlwind three-day trip to Miami Beach. Miami’s vibrant bar scene gave me a new appreciation for this classic cocktail, and after some “essential research,” I crafted this recipe with a smoky twist.
We first experimented with smoked limes at a Traeger shop class led by Diva Q, and the results were incredible. Smoking the limes enhances their flavour, giving them a sherbet-like tang that softens the usual citrus punch. It also reduces the need for triple sec or Cointreau—though you can add a splash if you like your cocktails a bit sweeter or stronger.
Here’s how you can make this smoky, tangy Margarita, complete with a Tajín-rimmed glass and jalapeño garnish.
Author:
George Orange
Ingredients
Margarita Mixer Ingredients
24 limes- (remember you’ll need a fresh one to serve)
2 tablespoons of light Brown Sugar
2 Teaspoons of Tajin
300g Agave Syrup
Pinch of Smoked salt
To Serve
50ml Reposado Tequila
Slice of Lime
Jalapeno Slice (remaining Muddled)
Tajin Rim
Directions
Set smoker to 225f with Super smoke if you have it.
On a plate, Mix 2 tablespoons of light brown sugar with 2 teaspoons of Tajin. ( A unique blend of 100% natural chili peppers, lime & sea salt that makes everything bueno, even More Bueno)
Cut the limes in half through their equator.
And dip them in the spicy sugar mix and pop them on a tray facing up. Once full pop on the Traeger for 1.5 hours ish. You’re wanting them to be squishy and jammy but not burnt!
I do batches of the juice (hence the quantity) and pop it in the fridge and it’ll last 3-4 days.
Once they are squishy juice them into a container or bottle (use a funnel…)
I then make up the full mixer so it’s ready for action…
I add the Agave Syrup, a pinch of smoked salt (the salt is
supposed to help slow down the oxidisation of the limes)
You can let the mix down with a glug of water as it makes it
go further (do a tester 1st) and lightens the intensity- depending
on what your limes were like and how juicy they were.
Once you happy the mix can go in the fridge for
use.
To Serve
Sprinkle a plate with Tajin, slice the Lime and use the end bit to rim the glass, (‘wipe’ the rim of the glass with the lime) and dip the glass in the tajin. Pop in some ice and put to one side.
Thinly slice the jalapeno. See Below if you want it Spicy!
Per cocktail:
50ml of reposado Tequila
100mls of the lime mixer you prepared earlier.
Shake for 12 seconds before straining into the pre iced glass.
Garnish with the lime slice and jalapeno.
Drink. And make more.
Recipe Note
To spice it up: in an empty cocktail shaker, muddle
(aka squish about) the remaining jalapeno before adding the other ingredients (don’t
forget to strain in as you pour!)
