Smokin’ Hot Margarita

Contributed by: Author Mark Addison

Smokin’ Hot Margarita

Recipe type: Yield: serves 1; or scale up for a pitcher Prep time: Cook time: Total time:

the Smokin’ Hot Margarita. Smoked ingredients and flambéed rum are the theatrical elements that bring this classic lime margarita to life.



12-oz tumbler

bar tools

paring knife

cocktail shaker

small plate

Manual Citrus Press Juicer

long neck lighter


lime “bowl”



1 Lime

Smoked Salt

2 oz Reposado tequila

2 oz Grand Marnier

2 oz Lime juice – fresh

5 dashes Smoked Bitters

1/2 oz Agave nectar – (optional)

1 t 151 Rum – to flambé

Lime “bowl” – garnish



  1. Using a paring knife, cut the lime two thirds widthwise so that you have two ends and a middle.
  2. Juice the two ends using a citrus press juicer to create lime “bowls”.
  3. Cut the middle section into wedges.
  4. On the small plate, spread a thin layer of smoked salt.
  5. Coat the outer rim of the chilled glass with juice from a lime wedge and roll in the salt.
  6. Fill the shaker with ice and add remaining ingredients except for 151 rum, shaking until well chilled.
  7. Fill the prepared glass half-full with ice and strain the contents of the shaker into the glass.
  8. Float one of the lime bowls on top of the cocktail and fill with 151 rum.
  9. Using a long-neck lighter, ignite the rum and allow to burn off or blow out before drinking.

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