Bangkok Margarita
- Preparing Time: -
- Total Time: -
- Served Person: 1 drink
- 2 ounces reposado tequila
- 2 ounces pineapple juice
- pinch of maldon salt
- 1 ounce domaine de canton ginger liqueur
- pinch of aleppo pepper
- 1 lime
- Carbohydrate 24 g(8%)
- Fat 0 g(0%)
- Fiber 2 g(8%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 301 mg(13%)
- Calories 268
Preparation Combine the tequila, pineapple juice, and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap the grater lightly to release the zest and oil into the drink. Note:Aleppo pepper adds more savoriness than outright heat. For a spicier cocktail, substitute cayenne, ancho, or chipotle powder for Aleppo pepper. From Spice & Ice: 60 Tongue-Tingling Cocktails by Kara Newman. Text copyright © 2009 by Kara Newman; photographs copyright © 2009 by Antonis Achilleos. Published by Chronicle Books LLC.
Preparation Combine the tequila, pineapple juice, and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap the grater lightly to release the zest and oil into the drink. Note:Aleppo pepper adds more savoriness than outright heat. For a spicier cocktail, substitute cayenne, ancho, or chipotle powder for Aleppo pepper. From Spice & Ice: 60 Tongue-Tingling Cocktails by Kara Newman. Text copyright © 2009 by Kara Newman; photographs copyright © 2009 by Antonis Achilleos. Published by Chronicle Books LLC.
