Smoked Grapefruit Jalapeño Margarita

This twist on a citrusy classic will be your new favourite drink.

Photography Curtis Comeau

Recipe Courtesy of Jean-Francois Fortin at Workshop Eatery



1 oz. Jose Cuervo Especial

0.25 oz. Montelobos Mezcal

0.75 oz. Aperol

1.5 oz. fresh pressed grapefruit juice

0.5 oz. fresh pressed lime juice

1 oz. grapefruit-jalapeno reduction

0.5 oz. simple syrup

Smoked grapefruit salt mix for the rim

Dehydrated grapefruit wheel to garnish


1. Take a clean, polished rocks glass and dip the rim in lemon juice, then in the smoked grapefruit salt mix.
2. Mix all ingredients in a shaker filled with ice cubes; shake for 10-12 seconds.
3. Strain and pour on ice into the glass; garnish with a full dehydrated grapefruit wheel.

Grapefruit-Jalapeno Reduction

500 ml fresh pressed grapefruit juice

100 mg white sugar

16 grams fresh green jalapeno, chopped, seedless

4 grams red jalapeno, seedless

Mix together and bring to a gentle boil until reduced by half; give it a good blitz with a hand mixer or blender. Strain the syrup with a very fine strainer to collect the pulp from the jalapeo.

 Grapefruit Salt Mix

100 mg smoked sea salt

50 mg dehydrated grapefruit dust

Dehydrated grapefruit wheel

Slice grapefruit into 1/8-inch slices; place in dehydrator at 135 degrees Fahrenheit for 24 hours (or at 150 degrees Fahrenheit in a conventional oven for 16 hours).

2003 91 St. SW, 780-705-2205,

Jean-Francois Fortin

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