A few years back I came across a Southern recipe for grilled lemonade. It seemed strange but I tried it and loved it. Since then I've used grilled citrus in several drink ideas, and have come to really enjoy this spin on a margarita on the rocks.

Apron courtesy of Labarrère Mexico City

Ingredients

Makes 4-6 margaritas

8-10 limes (plus more to garnish)
Chile-salt for rim (I used Fort Worth based Halo del Santo, but you can use Tajín or whichever you like)
Tequila
For simple syrup:
1 cup sugar
4 cups water

PROCESS

Cut the limes in half and char, cut sides down over medium-high heat in a cast iron skillet or other heavy bottomed pan (limes may also be grilled). Once limes have obtained sufficient color and char, set them aside to cool. Meanwhile, dissolve 1 cup sugar into 4 cups water over medium heat to make the simple syrup. Once all sugar has dissolved, remove pot from heat and allow to cool. If extra lime flavor is desired, the zest from one lime may be added. Chill simple syrup in the refrigerator until ready for use. Juice the charred limes and strain out any pulp through a fine mesh strainer. Chill until ready for use. Assembly: Rim your glass with lime juice and chile-salt. Mix ½ cup simple syrup, ¼ cup charred lime juice and 1 shot of tequila in a glass with ice and stir. Add lime wedge to garnish.