- 1 1/2 cups Oaxacan mezcal
- 2 cups Limonada
- 1/2 cup triple sec
- 50 to 60 drops (1 1/2 to 2 teaspoons) orange bitters (store-bought or homemade)
- 6 cups ice
- About 2 heaping teaspoons finely chopped orange zest (colored peel only; see Cook's Note)
- In a pitcher, combine the mezcal, Limonada, triple sec and bitters. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.
- Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake and strain into two 6-ounce martini glasses. Add 1/4 teaspoon orange zest to each glass and serve immediately. Repeat for the remaining margaritas.