Outdoor Entertaining

Shio Kosho Margarita From Masahiro Urushido

May 21, 2021
2 Ratings
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 1 cocktail
Test Kitchen Notes

Working in bars in Manhattan, Masahiro Urushido—an award-winning mixologist and owner of Katana Kitten in New York City—noticed that one cocktail was particularly popular among bar-goers: the spicy margarita. This Shio Kosho Margarita—“shio” and “kosho” meaning “salt” and “pepper” in Japanese—is his take on the drink. Starring Patrón Silver Tequila, a lemongrass syrup spiced with ginger and yuzu kosho (a Japanese condiment made from yuzu zest, chiles, and salt), and fresh grapefruit juice, this margarita hits sweet, spicy, and bright citrusy notes. A rim of flaky Maldon salt, crushed white peppercorns, and fragrant grapefruit zest tie all of these elements together, teasing out flavors with each sip.

Want to shake up this margarita at home? Have all the ingredients delivered to your doorstep with our nifty Cocktail Courier kit.

This recipe is shared in partnership with Patrón Tequila. —The Editors

What You'll Need
Watch This Recipe
Shio Kosho Margarita From Masahiro Urushido
  • For the margarita:
  • 1 1/2 ounces Patrón Silver Tequila
  • 3/4 ounce spiced lemongrass syrup (see below)
  • 3/4 ounce freshly squeezed grapefruit juice
  • 1/2 ounce freshly squeezed lime juice
  • 1 pinch kosher salt
  • For the rim:
  • 1 tablespoon Maldon salt
  • 1 tablespoon crushed white peppercorns
  • Zest of 1/2 grapefruit
  • For the spiced lemongrass syrup:
  • 500 grams sugar
  • 500 grams water
  • 250 grams fresh lemongrass, trimmed and finely chopped
  • 1 vanilla pod, sliced down the center and seeds scraped out
  • 1 teaspoon yuzu kosho
  • 100 grams fresh ginger juice
  1. For the margarita:
  2. Combine all the ingredients in a cocktail shaker filled with ice, and shake to combine (about 30 to 40 seconds). Strain and serve in an ice-filled rocks glass rimmed with a mixture of Maldon salt, white peppercorn, and grapefruit zest.
  1. For the spiced lemongrass syrup:
  2. Add the sugar, water, and chopped lemongrass to a saucepan. Bring the mixture up to a boil, then let simmer for 10 to 15 minutes, until the lemongrass is softened. Remove from the heat and let cool.
  3. To a blender, add the lemongrass syrup, vanilla seeds, and yuzu kosho, and blend to combine. Transfer to an airtight container and macerate in the fridge overnight.
  4. The next day, add the fresh ginger juice to the syrup and fine-strain over a cheese cloth. Store in the refrigerator in an airtight container until you're ready to use.

See what other Food52ers are saying.

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2 Reviews

Yuzukosho2022 October 20, 2022
This has become one of our favorite cocktails. I love the unique taste, not too sweet, and just a tiny bit spicy. We used extra yuzu kosha sauce and added a bit of yuzu juice. Its one of the best.
Cocktails M. January 12, 2022
This elevated Margarita is so sublime. There’s a light & ‘green freshness’ to the finish coming from the Silver Tequila, lime & the secret Japanese ingredient, Yuzu Kosho that I absolutely adore & honestly, I’m both delighted & obsessed with this cocktail. ⁣
This is more than worth any effort it takes to pull this together. Make extra syrup and freeze it. It stays soft so you can use it immediately and lasts forever.