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Prep time
5 minutes
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makes
1 cocktail
Author Notes
This bright, zingy margarita is made special with the addition of yuzu, a Japanese citrus fruit, and a bit of a kick from freshly grated ginger. When yellow and ripe, yuzu produces juice that tastes like lime, mandarin orange, and grapefruit combined—in this cocktail, the super citrus is complemented by rich, velvety 1800 Cristalino (a crystal-clear añejo) for a well-balanced sip. Yuzu technically grows year round, but the winter months are when this fruit really shines. Since fresh yuzu can be hard to find (it can't be imported but is grown domestically by small farmers), you can swap in bottled yuzu juice that’s commonly found at Asian grocery stores. Note: If you like your margs a lil' sweeter, add ¼ ounce agave. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with 1800 Tequila. —The Editors
Ingredients
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1 1/2 ounces
1800 Cristalino
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3/4 ounce
triple sec (like Cointreau)
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3/4 ounce
yuzu juice
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1/4 ounce
freshly squeezed lime juice
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1/4 ounce
agave (optional)
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1 teaspoon
grated fresh ginger
Directions
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Combine all ingredients in an ice-filled cocktail shaker and shake to combine (about 20 to 30 seconds).
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Fine-strain into a glass with fresh ice and serve.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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