The Smokin’ Marg

A Fort Worth hotel mixes up a bold margarita perfect for summer

Photo: courtesy of Hotel Drover

When the Hotel Drover debuted in March 2021, a Western spirit permeated the expansive property, apropos considering the Drover lies just steps away from the historic Fort Worth Stockyards. That includes the hotel’s restaurant, 97 West Kitchen & Bar, named for the longitudinal position of Fort Worth on the 97th meridian west, a nod to the area’s rich history as a landing spot for the adventurers and cattle drovers of the Wild West. 

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Kayla Wilkie, who worked on the Drover as Majestic Realty’s director of design and development for lifestyle and hospitality, says 97 West’s cocktail menu aimed to showcase that vibe with bold flavors—which the most popular drink, the Smokin’ Marg, contains in multitudes. The jalapeños give it just enough kick, one tempered by the smokiness of the tequila and the sweetness of fresh raspberries. 

The distinctive patterned glassware in which 97 West serves its tipples has its own story, too: Mexican artisans craft the handmade pieces in San Miguel de Allende, Mexico, for Rose Ann Hall Designs (you can watch more about their story here.) 


photo: courtesy of Hotel Drover


  • Smokin’ Marg (Yield: 1 Cocktail)

    • 8 fresh raspberries (plus more for garnish)

    • 3 slices jalapeños (plus more for garnish)

    • 1½ oz. simple syrup (sugar dissolved in equal parts water)

    • 1¼ oz. fresh lemon juice

    • 1¼ oz. fresh lime juice

    • 2 oz. tequila (97 West uses El Jimador)

    • Salt, for garnish

    • Lime wedge, for garnish


  1. Muddle raspberries and jalapeños together in a cocktail shaker. Add simple syrup, lemon and lime juices, and tequila. Shake vigorously and strain into a salt-rimmed margarita glass. Garnish with a skewer with a fresh jalapeño slice and a raspberry and slide a lime wedge on the rim.