Photo by Annelise McAuliffe
The Yuzu and Thai Chili Margarita
by Annelise McAuliffe, PAIR Magazine
Ingredients
- 1 1/2 oz. Partida reposado tequila
- 1 1/2 oz. Yuzu juice
- 1/2 oz. Triple sec or Cointreau
- 1/2 to 1 oz. Honey (adjust to your preference of sweetness)
- Thai chili salt (Thai chili salt is a mix of crushed dried chili pepper and salt)
- Thai chili pepper, for garnish
- Fresh Thai basil, for garnish
Preparation
- Rim the glass with yuzu juice and the chili salt.
- Shake all the ingredients (except Thai basil, Thai pepper and the salt) with ice in a cocktail shaker until the outside of the shaker is cold.
- Strain into a glass over rocks, or “up.”
- Garnish with a Thai chili and fresh Thai basil if desired.
- Enjoy with the pepper in the drink for great spicy flavor.
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