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Thai Margaritas

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4.9 from 7 reviews

 

Ingredients

Scale
  • 1 cup water
  • 3/4 cup coconut nectar (agave or honey)
  • 1 1/2 tablespoon tamarind concentrate
  • 2 lemongrass stalks, hit with the back of a knife to release the fragrance
  • 1 teaspoon red pepper flakes
  • 11 1/2 cups silver tequila
  • 1/3 cup lime juice

For the rim:

  • 1/2 lime
  • chili lime seasonings
  • 1 fresno pepper, sliced, for garnish

Instructions

  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.

Notes