Dishoom Margarita Recipe
Make Dishoom Margarita Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Rim
Ice
Method
Prepare Glass
- 1
Rim the glass
Pour the sea salt and chili powder into a small shallow dish and mix to combine. Run the lime wedge around the rim of a chilled rocks or coupe glass. Dip the rim into the salt-chili mix so it adheres evenly. Set the glass aside.
Mix Cocktail
- 2
Add 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz Cointreau (or triple sec), 1 oz mango juice or mango purée, 0.5 oz simple syrup, and 1 dash of Angostura bitters into a cocktail shaker.
- 3
Fill the shaker with ice (use the ice cubes listed) and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold. Shaking chills and dilutes the drink to proper balance and integrates the mango.
- 4
Double-strain (optional) into the prepared rimmed glass over fresh cracked ice (or a single large ice cube), using a Hawthorne strainer and a fine mesh strainer if you prefer a smoother texture without small pulp pieces.
Finish & Garnish
- 5
Express a lime peel or squeeze a little lime over the top to release oils, then discard or float the squeezed wedge on the drink. Add a thin mango slice or lime wheel on the rim as garnish.
- 6
Optionally add one tiny additional dash of Angostura bitters on top of the foam/ surface for an aromatic accent. Serve immediately.
