Mustard Seed Margarita Recipe

Make syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture begins to simmer.

Add 1 tbsp yellow mustard seeds and 0.5 tbsp brown mustard seeds to the simmering syrup. Reduce heat to low and gently simmer for 5 minutes to infuse the syrup, stirring occasionally.

Remove from heat and add 0.5 tsp fresh lime zest. Let the syrup steep for 10–15 minutes off the heat to deepen flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the seeds to extract liquid. Discard solids. Let cool to room temperature. Syrup keeps refrigerated in a sealed jar for up to 2 weeks.

Prepare glass

Rub a lime wedge along the rim of a rocks or margarita glass. Dip the rim into coarse salt or tajín to coat evenly. Set glass aside.

Build and shake

In a cocktail shaker, combine 2 oz tequila, 1 oz fresh lime juice, 0.5 oz mustard seed syrup, and 0.5 oz triple sec. Add 0.5 cups of ice (enough to properly chill) to the shaker.

Shake vigorously for 10–15 seconds, until the shaker is cold to the touch and well aerated.

Strain the cocktail into the prepared glass over fresh ice (optional) or serve neat in a chilled glass.

Garnish with a lime wheel or wedge. If using flavored tequila (huckleberry or strawberry) or a different orange liqueur, adjust sweetness by adding an extra 0.25 oz mustard seed syrup if desired.

Serve immediately.