Dishoom Margarita Recipe

1. Prepare and chill

If using a rocks glass, chill it in the freezer for 5 minutes or fill with ice while preparing the cocktail to cool the glass. This improves the drinking experience.

2. Rim the glass

Run a lime wedge around the outer rim of the glass. Spread the coarse salt on a small plate and gently press the rim into the salt to create an even salted edge. Set the glass aside.

3. Build and shake

In a cocktail shaker add the blanco tequila (2 oz), Cointreau (1 oz), fresh lime juice (1 oz), fresh lemon juice (1/4 oz), and agave syrup if you prefer slightly sweeter balance (1/4 oz). Fill the shaker with 4–6 ice cubes until about two-thirds full.

4. Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well-chilled. This both chills and dilutes the drink to proper balance.

5. Strain and serve

If serving on the rocks: discard the ice from the chilled glass, add fresh ice, and double-strain the cocktail over ice using a Hawthorne and fine strainer to remove small shards of ice. If serving straight up: double-strain into the chilled coupe or rocks glass without ice.

6. Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the top to release oils for added aroma.

7. Serve immediately. Recommended serving: one cocktail per guest.