Spicy Mezcal Margarita with Lemon and Olive Oil


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Sweet, spicy and smoky; Just how we like our cocktails! We used Muir Glen Fire Roasted Tomatoes to make this savory cocktail, adding a new twist to a margarita. 

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  • Recipe Card
Prep time 10mins
Serves or Makes: 1

Recipe Card


  • 3/4 ounce fresh lemon juice
  • 3/4 ounce chipotle honey, recipe below
  • 2 ounces Muir Glen Fire Roasted Diced Tomatoes, water only
  • 2 ounces mezcal
  • 3 drops saline solution, recipe below
  • 4 drops olive oil
  • Red chili pepper, optional for garnish
  • Cucumber, sliced into ribbons, optional for garnish


  • Step 1

    Add lemon, chipotle honey, Muir Glen Fire Roasted tomato water, mezcal and saline solution to an ice-filled cocktail shaker.

  • Step 2

    Close the shaker and shake vigorously for 2 minutes. Double strain the cocktail into a chilled coupe glass. Add 4 drops of olive oil on top and add optional garnish.

For the Chipotle Honey


  • 2 tablespoons honey
  • 1 tablespoon adobo sauce, from a 7 ounce can of chipotle peppers in adobo

To Make the Chipotle Honey

  • Step 1

    Add honey and adobo sauce to a small bowl and whisk until well-combined. Store in an airtight jar for up to 1 week.

For the Saline Solution


  • 1 tablespoon kosher salt
  • 1/3 cup water

To Make the Saline Solution

  • Step 1

    Add salt and water to a jar with a tight fitting lid and shake until clear. Transfer to a dropper dispenser for easy use