Dishoom Margarita (up) Recipe
Make Dishoom Margarita (up) Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare glass rim
Spread the salt on a small plate. Rub a lime wedge around the outer rim of a chilled coupe or rocks glass, then very lightly dip the rim into the salt so only a thin band adheres. Set the glass aside.
- 2
Combine ingredients
In a cocktail shaker add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.75 oz Cointreau (or triple sec), 0.5 oz simple syrup, and 2 dashes orange bitters.
- 3
Shake
Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled and slightly diluted (shaker becomes cold to the touch).
- 4
Strain
Double-strain (using the shaker strainer and a fine mesh strainer) into the prepared glass. For an 'up' presentation use a chilled coupe; for a rocks presentation, pour over one large ice cube.
- 5
Garnish and serve
Float or place a lime wheel on the rim or on the surface of the drink. Serve immediately.
Notes
- 6
Adjust sweetness by increasing simple syrup by 0.25–0.5 oz if your tequila or oranges run tart. Substitute reposado with blanco for a brighter profile. For a Dishoom-inspired smoky note, use smoked salt and/or a splash (about 0.25 oz) of mezcal in place of that amount of tequila.
