Recipe
Pecan Orgeat Margarita
This is a craft margarita riff built on the classic tequila-and-lime structure, with pecan-tea orgeat standing in for orange liqueur. Orange bitters, a salted rim, and a short shake keep it recognizable while letting the nutty syrup define the variation.
Ingredients
cocktail | |
|---|---|
2 | ounces reposado tequila |
1 | ounce lime juice, freshly squeezed |
3⁄4 | ounce pecan-tea orgeat |
2 | dashes orange bitters |
1 | teaspoon kosher salt, for the rim |
1 | piece lime wedge, for the rim |
1 | piece orange wheel, dehydrated, for garnish |
| • | cinnamon, freshly grated, for garnish |
pecan-tea orgeat | |
1 1⁄2 | cups pecan, halves |
5 | pieces black tea bag |
1 3⁄4 | cups water, hot |
1 3⁄4 | cups granulated sugar |
1 1⁄2 | tablespoons vodka, optional, for storage |
Instructions
| 1. | Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly darkened, about 4 minutes. |
|---|---|
| 2. | Transfer the pecans to a cutting board and let them cool for 5 minutes. |
| 3. | Pulse the cooled pecans in a food processor until finely chopped but not turned into paste. |
| 4. | Steep the tea bags in the hot water for 5 minutes, then remove and discard the tea bags. |
| 5. | Combine the tea and sugar in a small saucepan over medium heat and stir until the sugar dissolves. |
| 6. | Stir in the chopped pecans and simmer gently for 3 minutes. |
| 7. | Remove the pan from the heat, cover it, and let the syrup steep for 2 hours. |
| 8. | Strain the syrup through a cheesecloth-lined fine-mesh sieve, pressing firmly on the solids. |
| 9. | Stir in the vodka if using, then refrigerate the orgeat until chilled. |
| 10. | Run the lime wedge around half the rim of a rocks glass and dip that side in kosher salt. |
| 11. | Fill a cocktail shaker with ice, then add the tequila, lime juice, pecan-tea orgeat, and orange bitters. |
| 12. | Shake hard until the shaker is cold, about 12 seconds. |
| 13. | Fill the prepared glass with fresh ice and strain the margarita into it. |
| 14. | Garnish with the dehydrated orange wheel and a light grating of cinnamon. |
Published on Aug 15, 2024 by Luminița
