Did you see our post on making tea-based simple syrups? It’s VERY easy – and it turns out that they go in margaritas! I swear you’ll never want to buy a mix again.
Frankly, the Northeast is getting hammered by snow right now and Team Wanderlust has been working very hard just to keep us aboveground – not buried by white fluff! These simple drinks gave us a bit of extra power (ha) to get us through the last storm. Naturally, these babies are great regardless of how hot or cold it is…so this summer, I’m sure they’ll be reprised.
First and foremost! We made our own margarita salt (the SUPER old-fashioned way) in a mortar and pestle. You could also always use a small food processor! My recipe is below. The Green Tea Margarita has a solid sweet-sour acid tang from the lemon juice, while the Rooibos tea one is a bit milder (thanks to the slight addition of more simple syrup). Both are quite potently refreshing!
Green Tea Margarita
- 3 oz silver tequila
- 1.5 oz green tea simple syrup (I used Lemon Jade Sencha)
- 1 oz lemon juice
- .5 oz lime juice
- Margarita Salt (see recipe below)
Rooibos Tea Margarita
- 3 oz anejo tequila
- 2 oz rooibos tea simple syrup (I used Citrus Sunset)
- 1 oz lemon juice
- Margarita salt (see recipe below)
Turn the margarita salt out onto a small, flat plate. Drop a single ice cube in the margarita glass and put a handful in a shaker. Shake up your ingredients well (10-20 shakes) until the shaker frosts. Swirl the ice cube out of the margarita glass and draw it in a circle around the edge of the glass to wet it. If you have citrus handy, twist a lime or lemon rind and run it around the edge of the glass (for the oil – makes it slightly sticky and fragrant). Flip the margarita glass upside down and dip it in the salt. Upright it, pop the shaker and pour the drink into the rimmed glass. Serve!
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 tsp lime or lemon zest
Blend in a small blender or crush in a mortar and pestle.