Featured Recipe

Mint Lime Margarita Twist

Name: Mint Lime Margarita Twist
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 sprigs fresh spearmint, slightly bruised; 2 ounces blanco tequila; 1 ounce mezcal (substitute triple sec); 1 ounce fresh lime juice; 3/4 ounce agave syrup (replace simple syrup); coarse salt mixed with chili powder for rimming; fresh lime wedge for glass rim; ice cubes; 1 lemon wheel for garnish; small mint sprig for garnish

By Kate

Created on 16 January 2026

A bright, herbaceous margarita riff featuring fresh spearmint and a splash of mezcal replacing triple sec. A quick blend that bruises mint for aroma but avoids bitterness. Lime and agave syrup balance smoky notes. Salted rim with chili powder kick. Single serve cocktail boasting 235 calories with 22 grams sugar. Refreshing, slightly smoky, with a crisp citrus finish.

Prep: 12 min

Cook: 0 min

Total: 12 min

Serves: 1 serving

Mexican cocktails summer drinks party recipes

Introduction

Start with bruised spearmint, not pulverized leaves. That’s the soul here: bright herb aroma without grassy bitterness. Mezcal replaces triple sec for smoky punch, but lime juice and agave hit the right sweet-acid balance. Salt rim gets smoky chili spice. Ice chills without watering down too fast. Little tricks: blending mint for just seconds to release oils but not crush fibers. Straining is non-negotiable—keep flecks out, texture silky. Garnish plays double duty—fresh mint and lemon slice wake up each sip with aroma and a pop of color. This isn’t just a margarita. It’s a hand-craft takeaway from smoky highlands with citrus snap. Sharp yet layered.

Ingredients

2 sprigs fresh spearmint, slightly bruised

2 ounces blanco tequila

1 ounce mezcal (substitute triple sec)

1 ounce fresh lime juice

3/4 ounce agave syrup (replace simple syrup)

coarse salt mixed with chili powder for rimming

fresh lime wedge for glass rim

ice cubes

1 lemon wheel for garnish

small mint sprig for garnish

About the ingredients

Spearmint preferred for sweeter, less sharp flavors than peppermint. Bruise sprigs gently with fingers or back of spoon to release volatile oils before blending—creates fresh aroma without bitterness. Blanco tequila is foundation; mezcal brings optional smokiness but triple sec works if omitted. Lime juice must be freshly squeezed for brightness and acidity—bottled juice won’t cut it here. Agave syrup replaces simple syrup to smoothen sharp edges with subtle floral notes. The salt rim is classic, but chili powder adds a layer of heat and complexity. Swap rim coatings if out of chili powder to smoked sea salt or plain kosher salt but expect more straightforward flavor. Seeds or big bits rare if straining well, strain twice if very fibrous. Avoid over-diluted ice—use fresh cubes with some firmness to maintain structure and gradual melt.

Method

Prepare The Glass

Run the lime wedge firmly around the rim of a rocks glass to moisten. Immediately invert the glass onto a small bowl of chili powder and coarse salt mix. Rotate glass gently to evenly coat rim. Set aside. Chilly glass helps maintain freshness.

Mint And Liquids

Place two sprigs of bruised spearmint in a small blender or food processor. No pureeing—isolate mint oils but avoid pulverizing into muddy green. Add tequila, mezcal, lime juice, agave syrup. Pulse blend for around 12 seconds; look for flecks of mint swirling, but no full breakdown. Overblending muddles color and flavor balance.

Ice And Strain

Fill rimmed glass with fresh ice cubes to chill layers. Using a fine mesh strainer, pour the blended margarita over the ice. Straining is key to keep flecks out, smooth pour in hand.

Garnish

Top with a fresh lemon wheel and a mint sprig for aromatics while sipping. The lemon adds a subtle brightness, contrasting mezcal smokiness.

Tips & Common Fixes

If it’s too bitter, dial back blend time next round or swap to white tequila with less vegetal notes. No mezcal? Use triple sec but add a pinch of smoked paprika to the salt rim for that charred depth. No agave? simple syrup works but agave heightens the herbal tones.

Timing Indicators

Watch mint color change mid-blend. Early, it's bright green, fresh smelling; too long, darker, thicker, aroma declines. Trust your nose and eye here, not just the clock.

Storage

Make fresh. Mint discolors rapidly once mixed and flavor dissipates within an hour. No chilling prep or pre-blending bottles—muddle fresh each time.

Technique Tips

Blending time is crucial—roughly 12 seconds total on pulse setting works to bruise mint gently without shredding or liquefying it. Look for color shifts: initially bright green then creeping olive hue means overblending. Use fine mesh strainer to catch bits that would dull texture or mouthfeel. Rim glasses right before serving to keep salt fresh and moist. Salt mixed with chili powder clings better and delivers aroma and kick; use a wide shallow bowl for easy coating. Fill glass ice fully to chill and prevent quick dilution. Pour liquid slowly to allow layering over ice, not splash down. Garnish with lemon and mint last to maximize aroma release without wilting mint leaves prematurely. Don’t prep more than one drink at once if possible—mint flavor degrades fast. If you do, add fresh mint sprigs after remixing, not before blending. Precision in these little details is difference between muddled green mess and a crisp, aromatic sip.

Chef's Notes

💡 Bruise mint gently. Don’t shred it. Use fingers or spoon back. Smell the aroma. If leaves crumble, you blended too much.
💡 For rimming, use coarse salt. Mix with chili powder. Thin layer works better. Run lime wedge around glass first. Keeps mix stuck.
💡 Watch blending time. Pulse for about 12 seconds. Look for color change. Bright green turns olive. If it goes dark, stop.
💡 Fresh lime juice only. Bottled won't cut it here. Squeeze just before use. Adds brightness, balances smoke from mezcal.
💡 Always strain. Fine mesh strainer is a must. Keeps any flecks out. Smooth pour improves texture. Do it right, every time.