Smoked Cadillac Margarita

How to Make Smoked Cadillac Margarita

1. 1

   Step 1: Smoke the grapefruits

   Halve the grapefruits and place cut-side up on a tray. Smoke them in a smoker set to 200°F / 95°C for 8–12 minutes (or use a smoking gun over a covered dish for 4–6 minutes) until they take on a noticeable smoky aroma. Remove and let cool slightly.

   For this step

   • 2 largeRuby red grapefruits (halved)
   
2. 2

   Step 2: Juice and strain

   Squeeze the smoked grapefruits and fresh limes to yield about 8–10 oz grapefruit juice and 4 oz lime juice total. Strain the juices through a fine mesh sieve into a measuring cup to remove pulp and seeds.

   For this step

   • 4 ozFresh lime juice
   
3. 3

   Step 3: Prep glasses and ice

   On a small plate, spread the coarse sea salt. Rub the rims of four rocks glasses with a lime wedge and dip into the salt to coat. Fill each glass with fresh ice and set aside.

   For this step

   • 2 tbspCoarse sea salt (for rim)
   • 4 cupsIce
   
4. 4

   Step 4: Mix the cocktail

   In a cocktail shaker, combine the reposado tequila, strained smoked grapefruit juice, lime juice, and agave syrup. Add a generous handful of ice and shake vigorously for 15–20 seconds until well chilled.

   For this step

   • 8 ozReposado tequila
   • 2 ozAgave syrup
   
5. 5

   Step 5: Pour and float Grand Marnier

   Double-strain the shaken cocktail into the prepared glasses over fresh ice. Gently float ½ oz of Grand Marnier on each drink by pouring slowly over the back of a bar spoon (total 2 oz for the batch).

   For this step

   • 2 ozGrand Marnier (for float)
   
6. 6

   Step 6: Garnish and serve

   Garnish each cocktail with a smoked grapefruit wheel and, if desired, a light pinch of smoked sea salt on top. Serve immediately and enjoy the layered citrus and smoke aromas.

   For this step

   • 4 wheelsGrapefruit wheels (for garnish)
   

1. Halve the grapefruits and place cut-side up on a tray. Smoke them in a smoker set to 200°F / 95°C for 8–12 minutes (or use a smoking gun over a covered dish for 4–6 minutes) until they take on a noticeable smoky aroma. Remove and let cool slightly.
2. Squeeze the smoked grapefruits and fresh limes to yield about 8–10 oz grapefruit juice and 4 oz lime juice total. Strain the juices through a fine mesh sieve into a measuring cup to remove pulp and seeds.
3. On a small plate, spread the coarse sea salt. Rub the rims of four rocks glasses with a lime wedge and dip into the salt to coat. Fill each glass with fresh ice and set aside.
4. In a cocktail shaker, combine the reposado tequila, strained smoked grapefruit juice, lime juice, and agave syrup. Add a generous handful of ice and shake vigorously for 15–20 seconds until well chilled.
5. Double-strain the shaken cocktail into the prepared glasses over fresh ice. Gently float ½ oz of Grand Marnier on each drink by pouring slowly over the back of a bar spoon (total 2 oz for the batch).
6. Garnish each cocktail with a smoked grapefruit wheel and, if desired, a light pinch of smoked sea salt on top. Serve immediately and enjoy the layered citrus and smoke aromas.