Chino margarita cocktail
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Photo by Roberto Caruso
Add a little vacation flavour to your cocktail with this pared down version of Vancouver’s Bao Bei restaurant’s decadent margarita
Ingredients
1 oz tequila
5 tsp tangerine simple syrup*
5 tsp fresh lime juice
1 heaping tsp grated ginger
1 egg white
Tangerine syrup
1 cup granulated sugar
1 cup water
3/4 cup fresh tangerine peel, cut into strips
Instructions
Make tangerine syrup by combining sugar with 1 cup water in a small pot. Add peel. Bring to a boil. Boil 1 min, then remove from heat and let cool. Strain out and discard peel. Syrup will keep, refrigerated, up to 1 month.
For rim, grind peel and chili flakes in spice grinder until smooth and blend with sugar and salt. Rub the rim of a glass with a lime wedge and dip in sugar-salt mixture.
Pour tequila, syrup, lime juice, ginger and egg white into a shaker filled with ice. Shake until frothy. Strain into prepared glass. Serves 1.
Note: Raw egg white is safe but may be a risk for immune-compromised people.