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(Photo courtesy of Lulu Kitchen & Bar)

It’s that time of year when keeping a stack of seasoned, dry wood on hand for an impromptu, warming fire is one of the season’s happy pleasures. But how about a little smoke in your glass, too?

At Lulu Kitchen & Bar in Sag Harbor, adding a little mezcal into this wintery riff on a margarita (plus a little smoked salt on the rim) makes for a most excellent complement to a night in front of the hearth flames. You can buy jalapeño-infused tequila, but making it is a pretty easy DIY project.

To make it, wash two fresh jalapeño peppers and cut off and discard the tops. Slice the peppers into quarter-inch rings. In a large jar, combine the pepper slices with a 750 ml bottle of silver blue agave tequila. Allow to sit for 24 to 36 hours, strain out the seeds and peppers, and return the liquid to its original bottle (just be sure to label it so you know this is the spicy stuff!).

Hang onto a few of those strained slices and use them for garnish (or cut a fresh jalapeño into rings if you prefer). If you prefer a smokier version of this drink, simply swap the tequila and mezcal amounts.

Smoke n’ Fire

Prep Time 2 days
Cook Time 15 minutes
Serves 1 cocktail


  • 2 oz jalapeño-infused tequila
  • 1 1/2 oz mezcal
  • 1.2 oz ginger-infused simple syrup
  • 1/4 oz lime juice
  • 1 jalapeño slice, for garnish
  • 1 tbsp smoked salt

For the ginger simple syrup

  • 1 1-inch nob of fresh ginger
  • 1 cup sugar
  • 1 cup water


  • Wet the rim of a coupe glass using the squeezed-out lime from the juice in the cocktial. Pour smoked salt onto a plate and gently dip the edges of the glass in it, coating the rim.
  • Combine first four ingredients in an ice filled shaker.
  • Shake vigorously and strain into the coupe glass and garnish with the jalapeño slice. Cheers!

Make the ginger simple syrup

  • In a small saucepan, combine the ginger, sugar and water over medium heat.
  • Stir occasionally, until sugar is dissolved and the mixture starts to become syrupy, about 15 minutes.
  • Allow to cool. Strain out the ginger slices and store in a sealable glass container for up to 2 weeks.