Steps

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  Smoked Blood Orange Mezcal Margarita

  

• 1

  For the blood orange chips: Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

  225 ˚F / 107 ˚C

• 2

  Line a rimmed baking sheet with a Silpat or parchment paper. Slice the orange crosswise as as thin as possible. Lay the orange slices on the Silpat and sprinkle each slice with a little sugar and some of the Tajin. If you have a second Silpat, lay it on top of the orange slices to keep them from curling. Place the sheet tray on the grill and cook for 15 minutes.

  225 ˚F / 107 ˚C

  00:15

• 3

  Remove the top Silpat if using and continue to cook until the slices look dry and crisp, another 10 to 15 minutes. Let cool. (The dried slices will keep, airtight at room temperature, for a few days.)

  225 ˚F / 107 ˚C

  00:10

• 4

  For the rim garnish: Using a rasp-style zester, zest the lime and about half of the orange, then mince the zest with a knife to make it more fine. Add a little Tajin and sugar to the mix to taste, then transfer to a plate.

• 5

  Make the cocktail: Fill a cocktail shaker with ice, then add the mezcal, orange and lime juices, simple syrup, and agave. Put the lid on the shaker and shake vigorously until cold.

• 6

  Moisten the rim of two glasses with lime juice, then dip the top edge of each glass in the zest mixture to coat the rim. Fill the rimmed glasses with ice then strain the cocktail into them. Garnish with a blood orange chip. Enjoy!