Zahanorita - a Carrot Margarita!
photo by SweetnSaucy
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
8 Oz Beverage
- Serves:
- 1
ingredients
- kosher salt
- 1 lime wedge
- ice cube
- 2 ounces tequila (preferably reposado)
- 1 ounce fresh carrot juice
- 3⁄4 ounce fresh lime juice
- 3⁄4 ounce triple sec
- 1⁄2 ounce cilantro, syrup*
- 1⁄4 ounce orange juice
- 1 pinch ground cumin
directions
- (1) SPREAD a little kosher salt on a small plate.
- (2) MOISTEN the outside rim of a chilled rocks glass with the lime wedge, and, holding the glass at an angle, roll the outside rim in the salt.
- (3) FILL the glass with ice.
- (4) FILL a cocktail shaker halfway with ice, and add tequila, carrot juice, lime juice, triple sec, cilantro syrup, and orange juice.
- (5) COVER and shake vigorously for 15 to 20 seconds.
- (6) STRAIN into the glass, garnish with cumin, and serve immediately.
- *CILANTRO SYRUP.
- ½ cup granulated sugar.
- ½ cup water.
- 1 bunch fresh cilantro, stems included.
- (1) COMBINE sugar and water in a small saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar.
- (2) REMOVE from heat and add cilantro.
- (3) SET ASIDE to cool to room temperature, about 1 hour.
- (4) STRAIN mixture through a fine-mesh sieve into a jar with a tight-fitting lid, discarding contents of the sieve.
- (5) REFRIGERATE until ready to use, up to 2 weeks.
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