Bangkok Margarita
The Bangkok Margarita: Bold and vivacious with a tangy citrus note from lime juice and lemongrass.
Our resident mixologist Erin Hawley is here with us today to share a fresh and fabulous cocktail for spring…
The Bangkok Margarita.
A note from Erin:
This cocktail puts an exotic spin on the traditional margarita. If you have difficulty finding Thai chilis or Hawaiian black salt, any other chili or kosher salt will substitute just fine.
Bangkok Margarita
Zingy Bangkok Margarita Cocktail Recipe - For cooling off in the warm months. A classic margarita recipe with a twist.
Servings: 1
Ingredients
- 1 1/2 ounce Blanco Tequila
- 3/4 ounce pineapple juice
- 3/4 ounce lime juice
- 1/4 ounce Cointreau
- 1/2 ounce Lemongrass Syrup see note below
- 1 Thai chili seeded and chopped
- Hawaiian black salt
Instructions
- Fill a cocktail shaker with ice. Add all ingredients, minus the salt, and shake vigorously.
- Dip the rim of the glass in extra lemongrass syrup, then dip in the Hawaiian black salt.
- Strain the Bangkok margarita into the prepared cocktail glass and serve!
Notes
For Lemongrass Syrup: Smash a stalk of lemongrass with a muddler to help release some of the oils. Chop up the lemongrass and place it in a pot with one cup of sugar and one cup of water. Bring the syrup to a simmer so that the sugar is fully dissolved and remove from heat. Let the lemongrass steep in the syrup until it is completely cool Strain out the lemongrass and bottle.
Nutrition
Serving: 1g, Calories: 176kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 10mg, Sugar: 15g, Vitamin C: 15.8mg, Iron: 0.5mg
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
More Spring Cocktails
Pingback: Watermelon Margaritas
This is my kind of cocktail! Lemongrass syrup sounds incredible!
This looks like a fun margarita twist. I’m just *loving* the use of poppy seeds!