Margarita
The Burnt Sugar Margarita
Two Southern classics walk into one glass. Charleston Mix Classic Margarita brings the lime-and-agave brightness; Bubba's Burnt Sugar Bourbon brings the caramelized-sugar sweetness. Poured an even 50/50 over ice and finished with a graham cracker crust rim, it lands exactly where you'd hope — a Key Lime Pie, with a little porch-hour heat behind it.
Made with
Instructions
- 1
Crush one graham cracker into fine crumbs on a small plate and stir in the brown sugar.
- 2
Run the lime wedge around the rim of a rocks glass, then dip the rim into the crumbs and press gently so the crust sticks.
- 3
Fill a shaker tin with ice.
- 4
Add 1.5 oz Classic Margarita and 1.5 oz Burnt Sugar Bourbon — an even 50/50.
- 5
Shake vigorously.
- 6
Pour everything — liquid and ice together — straight into the rimmed glass. Do not strain.
- 7
Garnish with a lime wheel and a graham cracker wedge, serve right away.
Pro tip
An even pour is the point. A true 50/50 is what makes this read as pie: the margarita supplies the key lime tang, the burnt sugar bourbon supplies the caramel-and-vanilla custard note. The rim is the crust. Go heavier than you would with salt — press the crumbs on thick, and for a sturdier crust dip the wet rim in agave or honey first, then into the crumbs.
Ready to pour?
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