45ml tequila
30ml lime juice
20ml orange liqueur or triple sec such as Cointreau
½ teaspoon of white miso
simple syrup, ice, togarashi seasoning, kombu, to serve

Now is the perfect time for margaritas with local limes so plentiful. This version has a little Japanese twist with the salty, warming character of miso and togarashi added to the mix.


1.If you would like to rim your glasses with togarashi seasoning, dip the rim into simple syrup (equal quantities of white sugar and water heated gently and stirred until the sugar has dissolved) then the togarashi and leave upside down to dry.
2.To make the margarita, put the tequila, lime, liqueur, miso and plenty of ice in a cocktail shaker and shake well to blend and dilute with the ice.
3.If you like a sweeter drink, you can add a little simple syrup too.
4.Strain into prepared glasses and garnish with a strip of kombu or other dried seaweed.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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