Food & Cooking Recipes Drink Recipes Cocktail Recipes Smoky Lemon Margarita Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 8 to 10 Serves Mix up a pitcher of this make-ahead margarita for a cookout. Mezcal, tequila’s smoky cousin, gives the drink it’s signature flavor. Ingredients 1 cup sugar Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice 12 ounces mezcal, chilled 6 ounces orange liqueur, such as Cointreau, chilled Orange rounds, coarse sea salt or margarita salt, and frozen lemon wedges (or ice) for serving Directions Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups. Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges. Variations For a version without smokiness, use silver tequila in place of mezcal. Rate it Print