Ingredients
Scale
For A Pitcher:
- 1 cup (8 oz) yuzu juice
- 1 cup (8 oz) Cointreau
- 1 ½ cups (12 oz) tequila*
- ½ cup to 1 cup simple syrup depending on taste
For One Drink:
- 1 oz yuzu juice
- 1 oz cointreau
- 1 ½ oz tequila
- 1 oz simple syrup or to taste
- Kosher Salt for rimming glasses
- Extra yuzu juice or a lime cut into wedges for rimming glasses
Simple Syrup:
- 1/2 cup water
- 1/2 cup sugar
Instructions
- Make the salted margarita glasses by putting a little yuzu juice and salt separately into shallow plates. Dip the rim of the glass into the yuzu juice first and then into the salt. Set aside. (Alternatively, you could take a wedge of lime and run it around the rim of the glass to moisten it and then dip the glass into the salt.)
- Combine the yuzu juice, cointreau, and tequila.
- Taste and add simple syrup to taste.
- Refrigerate the drink or serve over ice in your prepared glasses.
For the Simple Syrup:
- Combine ½ cup of water with ½ cup of sugar in a small saucepan.
- Heat over medium heat for 5 minutes, stirring occasionally, until the sugar is dissolved.
- Let cool to room temperature and store in the fridge.
- Lasts for months in the fridge.
Notes
*Use Tequila Blanco (aged less than 2 months) for a more straightforward flavor or Reposado (rested) which is aged from 2-12 months and has oaky vanilla flavor.
Keywords: margaritas, cinco de mayo, asian cocktails, yuzo