Lychee and burnt lemon margarita

Lychee and burnt lemon margarita

By
From
Botanical
Photographer
William Meppem

A twist on the classic margarita, with lychees – a fantastic fruit in the summer. The char-grilled lemon adds real flavour and enhances the rustic flavours of tequila. If you can’t source a Buddha’s hand citrus, simply garnish with a slice of char-grilled lemon instead.

Ingredients

Quantity Ingredient
45ml silver tequila
30ml lychee liqueur
1/2 lemon, char-grilled
10ml limoncello
3 stoned lychees
5ml grand marnier liqueur
sea salt, for rimming glass
buddha’s hand citrus or lemon, shaved and char-grilled, to garnish

Method

  1. Shake all ingredients, except the salt and garnish, with ice.
  2. Coat the rim of half of a champagne saucer glass with sea salt (see Note). Double strain the cocktail into the glass and garnish with a floating Buddha hand citrus.

Chef’s note

  • To coat the rim of a glass with salt, prepare 2 shallow dishes – one containing a little water or lemon juice, the other salt. Roll the rim of the glass through the water or lemon juice, then the salt. This will result in a neat, even coating.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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