This Asian Margarita recipe is a bold and vivacious twist on the classic margarita, and features a tangy yet refreshing citrus note from lime juice and lemongrass. This cocktail is the perfect balance of sweet and sour!

Closeup of Asian Margarita in a glass.
Sommer headshot.

Sommer’s Recipe Notes

This exotic Asian Margarita takes happy hour to the next level. With a blend of tropical flavors from the pineapple juice and lemongrass syrup, this is not your average cocktail!

All you need is a handful of ingredients and your cocktail shaker, and within seconds you”ll be enjoying a refreshing drink with a unforgettable wow factor!

Why You’ll Love This Asian Margarita

  • Sweet and sour flavors – This Asian Margarita has just the right balance of sweet and sour flavors, with subtle a fiery kick.
  • Easy to make – All you need to do is mix the ingredients, shake and pour.
  • Impressive – We all love the classic margarita, but this tropical twist is exquisite!

Whether your hosting friends, having a date night at home or just treating yourself, this delicious and simple drink is sure to impress.

Top down view of the asian margarita in a glass.

Ingredients and Tips

  • Blanco tequila – This type of tequila makes the perfect base for this margarita drink.
  • Pineapple juice – I love to use fresh pineapple juice, but the store-bought kind totally works, too!
  • Lime juice – Also use fresh lime juice here, too.
  • Cointreau – This orange liqueur enhances the tropical flavors from the pineapple juice.
  • Lemongrass syrup – You can either use a high quality store-bought version, or you can make your own from scratch.
  • Thai chili – This will bring the heat!
  • Hawaiian black salt – For that dramatic and dark finish.

Recipe Variations and Dietary Swaps

  • Alcohol-free – To make a mocktail version of this drink, swap the tequila and Cointreau with soda water or tonic.
  • Coconut milk – Add a splash of coconut milk for a creamy twist.
  • Mild – Not a fan of spicy? Skip the Thai chili pepper.
The Vibrant Bangkok Margarita #cocktail

How To Make An Asian Margarita

This bold and delicious Asian Margarita comes together in just a few easy steps. Gather your ingredients, toss them into a cocktail shaker, shake away, pour and ENJOY!

Find the full Asian Margarita recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

The Bangkok Margarita #cocktail

Storage Notes

  • Storing Leftovers – Store leftover lemongrass syrup in an airtight container in the refrigerator for up to 2 weeks. If you’ve pre-mixed the margarita ingredients without ice, they’ll stay fresh in the fridge for up to 1 day—just give the mixture a good shake before serving. For the best flavor and texture, always add fresh ice and garnish right before enjoying.

Serving Suggestions

I love to serve this Asian Margarita in a chilled coupe glass, finished with a slice of Thai chili or a thin lime wedge for a bold, eye-catching garnish.

It pairs beautifully with flavorful appetizers like Chinese dumplings, crispy Korean fried chicken, or Thai baked turkey meatballs—perfect for a vibrant cocktail hour or pan-Asian dinner spread.

The Bangkok Margarita #cocktail
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Asian Margarita Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
This Asian Margarita recipe is a bold and vivacious twist on the classic margarita, and features a tangy yet refreshing citrus note from lime juice and lemongrass. This cocktail is the perfect balance of sweet and sour!
Servings: 1

Ingredients

US Customary – Metric
  • 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.
Storing Leftovers – Store leftover lemongrass syrup in an airtight container in the refrigerator for up to 2 weeks. If you’ve pre-mixed the margarita ingredients without ice, they’ll stay fresh in the fridge for up to 1 day—just give the mixture a good shake before serving. For the best flavor and texture, always add fresh ice and garnish right before enjoying.

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
Course: Beverage
Cuisine: American, Asian, Mexican
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Bangkok Margarita

Frequently Asked Questions

Can I make this drink ahead of time?

Yes! You totally can, like I wrote earlier in the storage section. Prep the drink for up to a day in advance, and when you’re ready to serve, shake with some ice.

What if I don’t have lemongrass syrup?

That’s not a problem. To make this iconic cocktail, you can use simple syrup, agave nectar or honey syrup instead and a slice of fresh ginger, Thai basil or mint just for that fun, tropical flavor.

What if I don’t have Hawaiian salt?

I know it can be a bit hard to come by, so it’s totally not essential. It just adds that dramatic flair. You can use flaky sea salt instead!

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