Thai Margaritas

Total Time 0:00



For the rim


  1. Place water, coconut nectar, tamarind concentrate, lemongrass stalks, and red pepper flakes in a small saucepan over medium heat. Bring to a low boil, whisking until coconut nectar dissolves. Remove from heat and let sit for 10 minutes then strain through a mesh strainer. Place in fridge to cool completely.
  2. In a pitcher, add chilled simple syrup along with the rest of the ingredients and stir together.
  3. Use a lime to squeeze around the edge of four or five 8-ounce glasses then dip them into the chili lime seasonings. Add ice to each glass, pour margarita mix into glass then top with lime wedges and sliced fresno peppers.


Recipe Notes


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