Grilled Margarita

Preparation

Preheat a grill or grill pan on high. Add your limes, lemons, and oranges cut side down.

Grill for about 4 minutes, or until the citrus is nicely charred.

Remove and reserve until cool enough to handle. Meanwhile, grill your jalapeño peppers until nicely charred on all sides, about 6 minutes.

Squeeze the juice through a fine mesh sieve and into a bowl.

You should have between 8 and 9 ounces of juice. After juicing, reserve the jalapeño peppers, two of the juiced lemon halves, two of the juiced orange halves, and four of the juiced lime halves for infusing into the syrup.

Add the reserved citrus and jalapeño peppers to a medium saucepan followed by the water and sugar. Bring to a simmer over medium high heat until the sugar dissolves. Turn off the heat and cover the pot with a lid. Let the syrup cool to room temperature, strain, and set aside.

On a plate, or in a shallow bowl, combine salt, smoked salt, and a teaspoon of sugar.

Rub a lime wedge around the rim of each margarita glass. Invert onto the plate and twist to coat the rim in the salt, sugar mixture.

Add the citrus juice, simple syrup, and tequila to a pitcher with ice. Stir to combine and to thoroughly chill. Pour the mixture into your prepared glasses. Garnish each glass with extra grilled limes or jalapeño peppers if desired.