A standard margarita is reliable and a little characterless. This one is our favorite correction to that. Blanco tequila, fresh lime juice, and a smoky simple syrup. The Morgue-a-Rita leans savory and bold, and it goes surprisingly well with spicy food. It was designed with Halloween in mind, but smoke, citrus and heat go together well past October.
The smoky simple syrup carries the whole drink: if you make your own, a small amount of smoked salt or a drop of liquid smoke in a standard 1:1 sugar syrup gets you close to the right flavor. Lava salt on the rim adds a mineral edge that plain kosher salt doesn’t have. It’s worth sourcing if you’re making this for a group. Shake everything hard with plenty of ice and strain over fresh ice in a rocks glass so the drink stays cold without diluting. The dried chili pepper garnish is mostly visual, but if you muddle it first, you’ll get real heat in the glass.
Prepare the Rocks Glass with a Lava Salt Rim
Pour a small amount of lava salt onto a flat plate. Run a lime wedge around the rim of a rocks glass, then press the rim into the salt to coat it evenly. Fill the glass with fresh ice and set aside while you prepare the cocktail.
Shake Tres Agaves Blanco Tequila, Lime Juice, and Smoky Simple Syrup with Ice
Combine 2 parts Tres Agaves Blanco Tequila, 3/4 part fresh lime juice, and 1/4 part smoky simple syrup in a cocktail shaker filled with ice. Shake vigorously for about 10 to 15 seconds until well chilled. Strain over the fresh ice in the prepared rocks glass.
Garnish with a Dried Red Chili Pepper and Serve
Place a whole dried red chili pepper across the rim or inside the glass as a garnish. The chili adds a visual element and a subtle heat that develops as the cocktail sits. Serve immediately while the ice is fresh.
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Texan Morgue-a-Rita
- Total Time: 10 minutes
- Yield: Serves 1
Description
A smoky, savory margarita built on blanco tequila, lime, and a mezcal-style smoked simple syrup, rimmed with mineral-edged lava salt. Built with Halloween in mind, but the smoke-citrus-heat combo works well past October.
Ingredients
- 2 parts Tres Agaves Blanco Tequila
- 3/4 parts fresh lime juice
- 1/4 part smoky simple syrup
- Lava salt
- Dried red chili pepper
Instructions
- Shake all ingredients with ice and strain over fresh ice in a rocks glass.
- Garnish rim with lava salt and add dried chili pepper.
Notes
- Shake hard with plenty of ice, then strain over fresh ice — this keeps the drink cold without over-diluting it.
- Muddle the dried chili garnish first if you want real heat in the glass; left whole, it’s mostly visual.
- Lava salt is worth sourcing for a group, but any coarse salt works on the rim in a pinch.
- Prep Time: 10 minutes
- Category: Cocktail
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 5
- Fat: 0 g
- Carbohydrates: 10
- Protein: 0 g
Frequently Asked Questions
What is smoky simple syrup and how do I make it?
Smoky simple syrup is a sweetener infused with a smoked element — dissolve equal parts sugar and water over heat, then add a small amount of mezcal or smoked sea salt. Smoked paprika or lapsang souchong tea also work if you want the smoky character without alcohol.
Can I substitute lava salt with regular salt on the rim?
Yes. Regular kosher or sea salt works as a direct substitute. Lava salt has a coarser texture and a slightly mineral flavor that complements the smoky syrup, but the drink works well with any coarse salt. Tajin is another option if you want chili heat on the rim too.
What’s the difference between blanco and reposado tequila here?
Blanco tequila is unaged and has a cleaner, more agave-forward flavor that lets the lime juice and smoky syrup come through clearly. Reposado, aged at least two months in oak, adds a mild vanilla and caramel note that works but shifts the balance. Use blanco for a sharper, more citrus-driven drink.
