Mala Margarita
From The Book of Sichuan Chili Crisp by Jing Gao, published by Ten Speed Press.
How to Make It
Make the Mala Simple Syrup: In a medium pot over high heat, bring the water to a boil. Add the sugar, stirring to dissolve. Lower the heat, add the Sichuan pepper and chiles, and simmer for about 10 minutes. Remove the pot from the heat and let the syrup cool.
Strain the syrup through a fine-mesh sieve into a glass jar to remove the spices. You can use the syrup immediately or store the jar in the refrigerator for up to several weeks.
Make the Cocktail: Coat the rim of a tall glass with the spice mix. Fill the glass with ice and set aside.
In a cocktail shaker, combine the mezcal or tequila, orange liqueur, lime juice, simple syrup, and a couple of ice cubes. Shake well for about 10 seconds. Strain the margarita through a fine-mesh sieve into the prepared glass and enjoy!
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Ingredients
Directions
Make the Mala Simple Syrup: In a medium pot over high heat, bring the water to a boil. Add the sugar, stirring to dissolve. Lower the heat, add the Sichuan pepper and chiles, and simmer for about 10 minutes. Remove the pot from the heat and let the syrup cool.
Strain the syrup through a fine-mesh sieve into a glass jar to remove the spices. You can use the syrup immediately or store the jar in the refrigerator for up to several weeks.
Make the Cocktail: Coat the rim of a tall glass with the spice mix. Fill the glass with ice and set aside.
In a cocktail shaker, combine the mezcal or tequila, orange liqueur, lime juice, simple syrup, and a couple of ice cubes. Shake well for about 10 seconds. Strain the margarita through a fine-mesh sieve into the prepared glass and enjoy!
We only recommend things we love. If you buy something through our site, we might earn a commission.