Nori Margarita Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Crumble the dried nori sheet into roughly 1-inch pieces and add to the simmering syrup. Reduce heat to low and simmer gently for 3 minutes to extract savory umami notes. Do not boil vigorously.

Remove the saucepan from heat and let the nori steep in the syrup for 10–15 minutes, tasting after 10 to ensure it isn't overly briny. Steep longer for stronger seaweed flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing gently to extract liquid but leaving behind solids. Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Prepare the rim

On a small plate, mix the crushed nori flakes with coarse sea salt. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the nori-salt mix so it adheres evenly. Set glass aside.

Mix the cocktail

Fill a cocktail shaker with ice. Add 2 oz reposado tequila, 1 oz fresh lime juice, 0.75 oz orange liqueur, and 0.5 oz chilled nori simple syrup.

Dry-shake (shake without ice) for 5 seconds if you want slightly more aeration, then add ice and shake vigorously for 12–15 seconds until well-chilled.

Strain the cocktail into the prepared glass over fresh ice (rocks glass) or serve neat in a chilled coupe, depending on preference.

Garnish with a lime wheel or wedge on the rim and, optionally, a small piece of toasted nori tucked on the glass for visual effect.

Serve immediately.