Grilled Satsuma Margarita

“A kiss of heat adds a caramelized depth to this sultry riff,” says grilling pro Paula Disbrowe of her fired-up satsuma margarita. Disbrowe adds a subtle smoke to complement the acidity of fresh citrus by heating the fruit over the grill, making this complex take on the classic an ideal summertime sipper.

1½ oz. grilled satsuma juice
2 oz. mezcal
½ oz. Cointreau
½ oz. fresh lime juice
Tools: shaker, strainer
Glass: tumbler
Garnish: lime slice

Add all the ingredients to a shaker and shake vigorously. Strain into a tumbler over fresh ice and garnish.

Grilled satsuma juice: To make 1 cocktail, halve 2 satsumas (blood oranges or tangerines also work) horizontally and grill them cut side down on clean oiled grates over medium heat. Grill until nice grill marks appear, then remove the fruit from heat and allow the fruit to cool before juicing. The juice can be made in advance and stored in the refrigerator for several days or freezer for up to 2 months.

Reprinted  with  permission  from  Food52  Any  Night  Grilling: 60  Ways  to  Fire  Up  Dinner  (and  More)  by  Paula Disbrowe, copyright 2018.  Published  by  Ten  Speed  Press,  an  imprint  of  Penguin  Random  House.