Yuzu Margarita Recipe
long punchy fresh · sharp el sueño tequila, dry curaçao, yuzu pineapple, citrus
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Ingredients
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Cocktail
Garnish & rim
Yuzu pineapple juice (make-ahead)
Method
Yuzu pineapple juice (make-ahead)
- 1
Mix base
Combine fresh pineapple juice, yuzu juice, lemon juice and fine sugar in a small jar or container. Stir or shake vigorously until sugar dissolves. Taste and adjust: it should be bright, tart and slightly sweet. Chill until ready to use. Makes about 5.5 oz (enough for 4 cocktails).
Cocktail
- 2
Prepare glass
If rimming, rub the lime wedge around the outer edge of a chilled rocks or coupe glass, then dip the rim into coarse sea salt or smoked salt to coat lightly. Fill the glass with fresh ice if serving on the rocks, or leave chilled if serving straight up.
- 3
Shake
In a cocktail shaker, add tequila, dry curaçao, 1.25 oz yuzu pineapple juice, fresh lime juice, simple syrup and a pinch of fine sea salt. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 4
Strain & serve
Double strain the cocktail into the prepared glass (over fresh ice if desired). If serving straight up, strain into the chilled coupe without ice. Taste and, if needed, add a tiny splash (0.25 oz) of yuzu pineapple juice or simple syrup to adjust balance.
- 5
Garnish
Express a lime wheel over the drink and drop it in, then top with a dehydrated pineapple chip or a small curl of yuzu peel if available. Serve immediately.