Drink

Southside Sips: Smoky Margarita

by Amy Zavatto, Northforker on February 20th, 2026
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Add a layer of smoky flavor to your Margarita by subbing tequila for mezcal. (Photo courtesy of El Silencio)

Happy National Margarita Day, South Forkers! Or, well, it’s Sunday — but you may commence celebrations now.

While we believe everyone should know how to make a proper, basic Margarita (fresh lime juice, people; there is no substitute…) if you’re looking to add just a little extra end-of-February oomph into the mix, mezcal is the move.

Our friends over at El Silencio provided inspiration this week, swapping out your work-a-day blanco tequila for their espadín-based mezcal, a spirit with notes of smoke, yes, but also leather, citrus, honey and a hit of pepper (available at Bridgehampton Wine Cellar, 2012 Montauk Highway, Bridgehampton, 631-537-1230). It makes for a refreshing yet warming version of the summer (or vacation) staple that works well as we’re nearing (please say we’re nearing…) the end of a pretty unrelenting cold season. Shake a couple up, fire up the fireplace and clink to a well-earned end of the week, friends.

Smoky Margarita

Prep Time 1 minute
Serves 1 cocktail

Ingredients

  • 2 oz El Silencio Mezcal Espadín
  • 1 oz fresh lime juice
  • 1/2 oz agave syrup
  • 1 lime wedge
  • 1 cocktail cherry
  • 2 tsp sea salt

Directions

  • Pour all liquid ingredients into cocktail shaker filled with ice. Shake until frothy and well-chilled, about 10 to 15 seconds.
  • Run the squeezed-out lime around the rim of a double-rocks glass. Dip the rim in the salt to coat. Fill the glass with ice.
  • Strain the cocktail into the rocks glass. Garnish with the lime wedge and cherry. Salút!
Print Recipe

Amy Zavatto is the Editor-in-Chief for Southforker, Northforker and Long Island Wine Press. She's a wine, spirits and food journalist whose work has appeared in Wine Enthusiast, Food & Wine, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She has judged regional wine and spirits competitions, and has moderated numerous panels on the topics of wine, spirits, cocktails and regional foodways. She is the former Deputy Editor for the regional celebratory publications Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.

Bridgehampton Wine Cellar El Silencio Margarita National Margarita Day Southside Sips

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