Golden Margarita Recipe

Make fresh turmeric purée (if you don't have ready purée)

Peel 1–2 small fresh turmeric roots, roughly chop and place in a small blender or food processor with 1–2 tablespoons of water. Puree until smooth, then strain through a fine-mesh sieve or cheesecloth to yield a smooth purée. Measure 0.5 oz for the cocktail and refrigerate remaining purée up to 48 hours.

Prepare the glass: rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into fine sea salt or smoked salt to coat. Chill the glass while you mix the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz blanco tequila, 0.5 oz fresh turmeric purée, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, 0.25 oz agave syrup, and 2 dashes chipotle bitters.

Dry shake (emulsify)

Without ice, dry-shake the shaker for 10–12 seconds. This helps to integrate the turmeric purée and aerate the mixture for a silky texture.

Shake with ice

Add about 1 cup of ice to the shaker, then shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain

Double-strain the cocktail through a Hawthorne and fine-mesh strainer into the prepared chilled glass (rocks glass over a large ice cube or chilled coupe, depending on preference). Double-straining removes turmeric solids and small ice shards for a cleaner mouthfeel.

Drop a lime wheel or wedge onto the rim or float it in the drink. If desired, lightly dust the surface with a tiny pinch (about 0.1 tsp) of turmeric dust or use a microplane to grate a whisper of fresh turmeric for aroma. Serve immediately.