By Traeger Kitchen
Whether you order your Margarita frozen or on the rocks, this smoked margarita recipe will definitely rock your taste buds.
|As Needed||kosher sea salt|
|3 Cup||Jacobsen Co. Honey|
|4 Ounce||fresh squeezed lime juice|
|2 Ounce||simple syrup|
|2 Teaspoon||orange liqueur|
|1/2 Cup||Jacobsen Salt Co. Cherrywood Smoked Salt or smoked kosher salt|
If making your own smoked salt, take kosher sea salt (however much you want to smoke) and spread it out on a sheet tray.
As Needed kosher sea salt
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
165 ˚F / 74 ˚C
Place tray of salt directly on the grill grate and smoke for about 24 hours, stirring the salt every 8 hours. Once it has smoked for 24 hours, take off grill and use in all your favorite dishes.
165 ˚F / 74 ˚C
To make the simple syrup: place the honey and 1 cup water in a small saucepan. Cook over low heat, stirring, for about 20 min.
3 Cup Jacobsen Co. Honey
2 Cup water
Fill a cocktail shaker with ice. Add tequila, lime juice, simple syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds.
6 Ounce Tequila
4 Ounce fresh squeezed lime juice
2 Ounce simple syrup
2 Teaspoon orange liqueur
Place smoked salt on a plate. Press the rim of a chilled rocks glass into the salt to rim the edge. Strain margarita into the glass. Enjoy!
1/2 Cup Jacobsen Salt Co. Cherrywood Smoked Salt or smoked kosher salt