Spicy K-Margarita
Our K-Margarita and Momofuku Spicy Seasoned Salt are a perfect union. The salt highlights the heat and brightens the tartness of the kalamansi. This refreshing cocktail was a mainstay at Momofuku Ssäm Bar, and Haera Shin, our Beverage Director, thinks it will make itself right at home in your personal bars too.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 oz blanco tequila
- 0.5 oz Flor de Luna Xila or orange liqueur
- 1 oz kalamansi puree (or 0.5 oz lime juice and 0.5 oz grapefruit juice)
- 1 oz Korean Pepper Infused Honey (or Momofuku Chili Crunch Hot Honey)
- 1 sprinkle of Momofuku Spicy Seasoned Salt
Korean Pepper Infused Honey
- 500 ml honey
- 500 ml distilled hot water
- 150 grams Korean green peppers (approximately 5 chopped peppers)
Directions
Start with 2 ounces of blanco tequila and pour into to your cocktail shaker. Then add 0.5 of an ounce of xila, a mezcal-based liqueur. You can also use any orange liqueur if you don't have xila at home. Follow that up with 1 ounce of kalamansi puree (or half an ounce of lime juice and half an ounce of grapefruit juice) and 1 ounce of Korean pepper infused honey* (or Momofuku Chili Crunch Hot Honey).
Add ice and shake until the whole mixture is combined. Pour into your glass and add more ice cubes until the glass is full. Add a sprinkle of our Momofuku Spicy Seasoned Salt and finish it with a lime wedge.
*To make your Korean pepper infused honey, boil 500 milliliters of water. While that's boiling, chop up about 5 Korean green peppers. Add that to an empty glass jar or bottle, as well as 500 milliliters of honey. Once the water is hot, pour it into your container and stir until your mixture has a nice viscosity. Alternatively, you can also use our Momofuku Chili Crunch Hot Honey.
