Zou Zhoug Margarita Recipe
Código Blanco, Bergamot, Lime, Chili, Cilantro Salt
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Ingredients
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Cocktail
Garnish & Rim
Method
Garnish & Rim
- 1
Prepare cilantro-chili salt rim
On a small plate combine coarse sea salt (1 tsp), finely chopped cilantro (1 tsp) and chili powder (0.25 tsp). Mix thoroughly so the herbs and spice are evenly distributed.
- 2
Rub the lime wedge around the outside rim of a rocks or coupe glass (your choice). Dip the rim into the cilantro-chili salt mixture, pressing lightly so mixture adheres. Set the glass aside to dry briefly.
Cocktail
- 3
In a cocktail shaker, add the fresh cilantro leaves (6 leaves) and sliced fresh chili (3 slices). Muddle gently 6–8 times just to release aromatic oils from the cilantro and a small amount of heat from the chili. Avoid over-muddling the cilantro into a paste.
- 4
Add Código Blanco tequila (2 oz), bergamot liqueur (0.75 oz), fresh lime juice (0.75 oz) and agave syrup (0.5 oz) to the shaker.
- 5
Fill the shaker with ice (about 6 cubes), secure the lid and shake vigorously for 10–12 seconds until well chilled (the outside of the shaker should get frosty).
- 6
Double strain the cocktail into the prepared glass (with fresh serving ice if using a rocks glass). Use a fine-mesh strainer over the shaker’s strainer to remove cilantro bits and chili seeds, producing a clean, slightly cloudy drink.
- 7
Garnish with a thin slice of chili and a small cilantro sprig on the rim. Optionally express a lime peel over the drink and drop it in for extra brightness.
- 8
Serve immediately.