You may be wondering why there is a margarita recipe, or any cocktail recipe, on a web design blog. Well other than the fact that I used to be a bartender I think work is a lot more enjoyable when you have a fabulous drink to sip on! So here’s a recipe I invented when I was bartending it a posh hostel bar. I hope you enjoy it as much as my friends and family do…
- Red or Green Thai Chilis AKA Bird’s Eye Chili
- Coconut water
- Tequila (I like Casamigos)
- Triple Sec or Cointreau
- Coconut sugar or palm sugar
- Thai Basil (optional)
Coconut Chili Simple Syrup
- 1 cup coconut water
- 1 cup coconut sugar or palm sugar
- 1–2 fresh chili peppers (depending on your heat tolerance), cut in half with stems removed
Directions To Make Coconut Chili Simple Syrup
- Place the coconut water in a medium saucepan and heat over medium-high heat, but do not boil.
- Once the liquid is hot, add in the coconut sugar and let dissolve, stirring occasionally with a wooden spoon.
- Once the sugar has dissolved, turn off the heat, and add in the chili peppers.
- Cover and let syrup steep for 3 hours.
- Strain the syrup through a mesh sieve of some form (cheesecloth works) into a bowl, discarding the solids.
- Pour the syrup into a container and let it cool completely in the refrigerator.
Thai Chili Coconut Lime Margarita
- 1 ounce Tequila
- ½ ounce Triple Sec or Cointreau
- 1 ounce fresh lime juice
- ½ ounce chili coconut syrup (see above)
- Crushed ice
- Coconut sugar, for serving
Directions To Make Thai Chili Coconut Lime Margarita
- In a cocktail shaker, combine the lime juice, tequila, Triple Sec, coconut syrup, and some crushed ice.
- Shake well until cold and mixed thoroughly.
- Rim a margarita glass with coconut sugar (and fill with more crushed ice, if that’s how you like your margaritas). If you like a little extra heat and colour you can mix in chilli flakes with the sugar. Like it less sweet? Add some salt to the sugar to rim the glass.
- Pour in the margarita mixture, strained through the shaker.
- Garnish with a lime slice and chili pepper on a tooth pick and a sprig of fresh Thai basil and serve!