Thai Margarita

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):

• ½ cup white sugar

• ½ cup water

• 4” piece of fresh galangal or ginger, sliced

• 2 tsps lemongrass paste or 6 inch lemongrass stalk, bruised

• 4-5 kaffir lime leaves (optional - you can find these fresh in Asian grocers or dried from Amazon)

For the Thai Margarita (serves 1):

• 2½ oz silver tequila

• 2 oz fresh lime juice

• 2 oz lemongrass simple syrup

• 2 oz canned coconut milk (use Chaokoh or a good quality brand that doesn’t separate)

• Toasted coconut for the rim

• Extra lime wedges for serving

• ¼ thai birds eye chili (optional - use if you want a bit of spice)

• Thai basil for garnish (optional)

• Ice

Directions:

For the Thai Margarita:

• Add all simple syrup ingredients to a small saucepan and bring to a low boil, stirring to dissolve the sugar.

• Once bubbling, reduce the heat to low and simmer for 15 minutes. 

• Shut off heat and let stand at room temperature to steep for 10 minutes while it cools. Strain and reserve.

• 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.

• Add ice, tequila, lime juice, simple syrup, and coconut milk to a cocktail shaker or mason jar and shake until very cold.

• Rim a cocktail glass with a lime wedge and dip in toasted coconut.

• Fill the cocktail glass with ice and strain in your margarita. Garnish with thai chile, lime, thai basil, or anything else you prefer. Enjoy!