Tell me something, is there anything better than an ice-cold margarita on a hot summer day? I don’t think so. This week it’s cocktail week here on Eat.Drink.Frolic. and it’s the second year I’ve done this. These bourbon cherry Cokes were one of my favorite cocktails from last year’s cocktail week – try it, please. OK, back to the margarita recipe at hand.
When I first started drinking margaritas, I always ordered them without salt; now I’m not so turned off by the idea of a margarita with salt. Since I’m beginning to come around to the fact of having salt with my margaritas, I thought about turning it up a bit with this margarita recipe. Anyone can put a little salt around a glass but what about sriracha salt? Salty, a little spicy but still a refreshing drink.
I hope you’re not turned off by the idea of sriracha salt. Flavored salts are the best. John cooked a steak a couple of weeks ago and added some of the leftover sriracha salt and loved it. Be sure to use some of the extra salt for cooking. You won’t regret it.
There are all types of variations of this margarita recipe that you can make. If you’re not a fan of sriracha or maybe you prefer a sweeter margarita, an herb-infused sugar rim would be delicious too. Mint and basil are herbs that can be chopped then infused in sugar or salt. Last year I made a really yummy and refreshing fruit salad with a basil sugar that almost made me want to eat it by the spoonfuls. So with this recipe, I’ve realized that it’s not so much that I don’t like a salt-rimmed margarita; I think it’s just that I need a fancy, flavored salt and I’m OK with that.
Sriracha Salt Margarita Recipe
Ingredients
For the sriracha salt (from Ladyface Blog)
- 1/4 cup kosher salt
- 3 tsp. sriracha
Margarita ingredients
- 3 oz tequila
- 2 oz triple sec
- 1 oz lime juice
Instructions
To make the salt
- Heat oven to 350 degrees
- Add the sriracha to the salt and mix together
- Spread the salt mixture on a baking sheet (lined with parchment paper)
- Put the salt in the oven, close the door then turn the oven off
- Allow it to sit in the oven until the salt has dried (about 2 or 2/12 hours)
- Using a mortar and pestle, separate any clumps and transfer to a container
For the margarita
- Rub a lime around the rim of a glass then dip in a shallow dish of sriracha salt
- In a cocktail shaker, add in tequila, triple sec and lime juice
- Add ice then shake until the shaker is frosty
- Pour it into a glass filled with ice
- Garnish with an additional slice of lime, if desired
