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Yuzu Margarita

Blanco Tequila, Yuzu Curacao, Yuzu, Agave, Chili Liqueur

World Margarita Day! With a Citrus Twist! while im usually a fan of Tommy’s margaritas, i’ve been enjoying the traditional, curacao/ triple sec as sweetener route. This time, we’re adding yuzu curacao and yuzu juice as our citrus element, then adding just a bit of agave and chili liqueur to give a little more depth to the cocktail. This is served on a rock with some japanese seven spice and salt, echoing the usage of tajin in some marg variations.

2 oz tequila blanco

0.75 oz yuzu curacao, or any dry curacao/ triple sec

0.75 oz yuzu juice

1 bar spoon chili liqueur (i used ancho reyes green)

half barspoon agave nectar

Combine ingredients into a shaking tin, add ice, then shake until cold. Add a block of ice into a rocks glass rimmed with japanese seven spice and salt, then pour the cocktail into the glass.