Six Ways with Margaritas!
For this feature of Six Ways with Margaritas I’ve looked at the existing flavors of a classic margarita and tried to find ways of playing on those flavors, to find appealing variations.
When looking at the lime juice component of a margarita, I thought of adding coconut. And then I imagined a medley of Thai flavors together in the drink, those being lime, lemongrass, coconut, and a little heat. It’s easy to imagine the coconut, lime and lemon in a cocktail, and for the heat I used a dab of sriracha.This is the Thai One On Margarita.
I used coconut milk in the cocktail, and when shopping for it assumed I would be able to find sweetened coconut milk. Since I did not, I sweetened mine with sugar syrup.
The cream from the coconut milk gathered at the top of the cocktail… I started to skim it off, but then decided to leave it.
In addition to lime in the drink, I also have some lime on the rim – in the form of Kaffir Lime Leaf Powder mixed with salt. (The lime powder is another find from Season With Spice!)
This margarita is a little out there, but I think the flavor is enjoyable, especially the spicy bite. I sure hope you like it!
And then check out more Margarita recipes here:
- Black & Blue Margarita
- Frozen Chocolate Margarita
- Fuzzy Margarita
- Lemon Drop Margarita
- Grilled Pineapple Margarita
Thai One On Margarita
- Lemongrass, for garnish
- 1/2 cup salt
- 2 tsp. Kaffir Lime Leaf Powder
- 3 TB sweetened coconut milk
- 3 drops Sriracha sauce
- 2 oz. tequila (or coconut-flavored tequila, such as 1800 brand, for extra coconutty flavor!)
- 2 oz. lime-flavored tonic water
- Prepare the lemongrass: wash the stalks and dry. Cut off the root end and the very top of the stalk. Slice the stalk lengthwise down the middle. From one of the halves, remove the second or third layer of the lemongrass (should feel tender.) Slice the piece lengthwise into 2 or 3 narrow strips. Carefully tie each strip into a knot, and decoratively trim the ends. Save the remaining lemongrass for another use. (I only use one knot in this drink but the 2 or 3 narrow strips will give you backups in case one piece cracks while tying it!)
- In a shallow dish combine the salt and lime powder until well blended. Set aside.
- In a cocktail mixer, combine the sweetened coconut milk, sriracha, and tequila.
- Dip the rim of the margarita glass into water and then into the lime-salt mixture, coating the rim. Carefully add a few ice cubes to the glass.
- Pour the coconut milk mixture over the ice. Then pour the lime tonic over the ice. Stir gently once or twice, then garnish the glass with the lemongrass knot. Serve immediately.
*This is a new feature that I will share each month, named Six Of One! Since I’m Hungry Enough To Eat Six I am sharing six things to be hungry for. It may be six ways to use an ingredient, or six variations on a favorite dish.