This delightful twist on a margarita cocktail is a heady mix of tequila, cointreau, lime, agave syrup and a delightful dousing of Italian Blood Orange Soda. And the salty rim? That, my friends, is a lip-smacking, tingle-tangly salt and Sichuan peppercorn combo that totally hits the spot.
30ml tequila
15ml cointreau
30ml lime juice
10ml agave syrup
90ml Fever-Tree Italian Blood Orange Soda
lime wedge
dehydrated blood orange slices, for garnish
Sichuan salt & pepper mix (creates extra for later)
2 tbsp Sichuan peppercorns
6 tbsp sea salt
To make the Sichuan salt & pepper mix, place both ingredients into a frying pan and dry roast for a few minutes until fragrant and the peppercorns start to pop. Leave to cool slightly then transfer to a pestle and mortar and grind to a powder. Alternatively, you could use a spice grinder or small food processor.
This cocktail looks its most impressive in a martini coupe glass. Use the lime wedge and press it against the outside of the glass near the rim, going halfway around, leaving lime juice residue. Then roll the rim of the glass in the salt and pepper mix.
Time for the cocktail shaker. Add tequila, cointreau, lime juice and agave syrup into shaker. Fill with ice, close and vigorously shake for 10 seconds.
Strain into rimmed glass, then top up with Italian Blood Orange Soda. Garnish with slice of dehydrated blood orange.
