Run a lime wedge around the rim of a rocks glass or small tumbler. Pour coarse salt or Tajín onto a small plate, then gently roll or dip the rim into it. For more flexibility, rim only half the glass so each sip can be salty or plain. Set the glass aside.

Add a generous handful of ice to a cocktail shaker, filling it about two-thirds full so the ice moves easily and chills the drink quickly.

Pour 2 oz mezcal into the shaker. It should smell pleasantly smoky with roasted agave and subtle earthy or citrus notes.

Add 1 oz freshly squeezed lime juice and 3/4 oz agave nectar. If you prefer a tarter margarita, start with 1/2 oz agave, shake, and taste—you can add more sweetness later if needed.

Pour in 1/2 oz orange liqueur to round out the flavors and bridge the smoky mezcal with the bright lime.

Seal the shaker and shake vigorously for 15–20 seconds, until the outside feels very cold and frosty. This chills and slightly dilutes the drink, softening the mezcal’s edges.

Fill the prepared, salted-rim glass with fresh ice. Use larger or clear cubes if possible so the drink stays cold without diluting too quickly.

Strain the shaken mezcal margarita into the prepared glass. Garnish with a lime wheel or wedge on the rim. Taste a small sip; if it’s too strong or smoky, add a tiny splash of cold water or more ice. If it’s too tart, stir in a touch more agave and briefly stir to combine.

Serve immediately while ice-cold. This cocktail is best enjoyed right after shaking, before the ice dilutes it.

For a spicy version, muddle 2–3 slices of jalapeño or serrano pepper in the bottom of the shaker before adding ice and the remaining ingredients. Proceed with the recipe as directed.

For a cooling, spa-style twist, add 2 thin slices of fresh cucumber to the shaker along with the other ingredients and shake well before straining.

For a grapefruit variation, replace half of the lime juice with fresh grapefruit juice (for example, 1/2 oz lime juice and 1/2 oz grapefruit juice) and make the drink as directed.

To make a batch, multiply the mezcal, lime juice, agave, and orange liqueur by the desired number of servings and mix in a pitcher without ice. Refrigerate for up to 4–6 hours. When ready to serve, stir well, pour over ice into individually rimmed glasses, and garnish with lime.