Every year for Cinco de Mayo we play around with variations of the classic marg, using clean and natural ingredients like cold-pressed juices and herbs for a better buzz. Last year’s grapefruit mint masterpiece was a dream and this turmeric mezcal margarita ain’t so shabby either.

The best part of this smoky, bright margarita recipe is the dehydrated jalapeno and salt rim! The happy, though accidental result of throwing extra jalapenos into our dehydrator, we’ve never met a salt rim we like more. Pressed Juicery’s orange turmeric juice serves as a balanced, nutrient-dense base for this smokey mezcal blend. The result is a bold but ultra-drinkable bev with a bright blast of vitamin C and the powerful anti-inflammatory benefits of turmeric to boot. Here’s how to shake it up…

Smoky Turmeric Mezcal Margarita
serves 1


for the margarita:
1.5 oz tequila
.5 oz mezcal
.5 oz fresh lime juice
.25 oz Cointreau
.25 oz agave nectar

Himalayan pink salt or homemade jalapeno salt*

*for the jalapeno salt:
2 green jalapenos
2 red jalapenos
1 cup coarse sea salt


Run a piece of lime along the edge of a glass. Dip the glass into a plate of pink Himalayan sea salt or homemade jalapeno salt* to cover the rim with salt. Set aside.

Combine all cocktail ingredients in a shaker with ice. Shake 10 – 15 seconds. Pour into the prepared glass. Enjoy!

*To make the jalapeno salt: Cut jalapenos into 1/8 to 1/4-inch thick rounds. Arrange slices in a dehydrator. Dehydrate at 135 degrees for 12 hours or until slices are crisp. Once cooled, remove the seeds by gently pressing through the center of each slice. Add jalapenos and salt to a high-speed blender. Pulse until finely ground. Store in a glass jar for up to 2 months.

Discover twelve of our favorite cleaned up cocktails and how to make them here.

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