THAI MARGARITA😍
Couldn’t jet off to Spain without getting you guys one last cocktail recipe, just in time for Thirsty Thursday! The ultimate fusion cocktail – a margarita with bold Thai flavors like galangal, lemongrass, coconut, lime – you can even add a Thai chile for a lil extra spice. Truly perfection in a glass, you guys are gonna love this one!
Ingredients:
For the Thai Flavored Simple Syrup (makes enough for 2-3 cocktails):
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½ cup white sugar
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½ cup water
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4” piece of fresh galangal or ginger, sliced
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2 tsps lemongrass paste or 6 inch lemongrass stalk, bruised
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4-5 kaffir lime leaves (optional – you can find these fresh in Asian grocers or dried from Amazon)
For the Thai Margarita (serves 1):
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2½ oz silver tequila
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2 oz fresh lime juice
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2 oz lemongrass simple syrup
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2 oz canned coconut milk (use Chaokoh or a good quality brand that doesn’t separate)
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Toasted coconut for the rim
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Extra lime wedges for serving
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¼ thai birds eye chili (optional – use if you want a bit of spice)
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Thai basil for garnish (optional)
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Ice
Directions:
For the Thai Margarita:
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Add all simple syrup ingredients to a small saucepan and bring to a low boil, stirring to dissolve the sugar.
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Once bubbling, reduce the heat to low and simmer for 15 minutes.
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Shut off heat and let stand at room temperature to steep for 10 minutes while it cools. Strain and reserve.
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To make the toasted coconut, add about ¼ cup shredded coconut to a nonstick skillet and cook on medium heat for 2-3 minutes or until just starting to toast. Shut off heat and set aside.
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Add ice, tequila, lime juice, simple syrup, and coconut milk to a cocktail shaker or mason jar and shake until very cold.
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Rim a cocktail glass with a lime wedge and dip in toasted coconut.
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Fill the cocktail glass with ice and strain in your margarita. Garnish with thai chile, lime, thai basil, or anything else you prefer. Enjoy!