Western Living Magazine
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Our modern take on a 'marguerita' recipe from WL's 1987 cookbook.
Recipe by Tim Cole (Ophelia) and photos by Tracey Kusiewicz.
The WL cookbook recipe was classic ’80s, when everyone became obsessed with the texture provided by egg whites. The original recipe from the ’30s would more likely have had a splash of soda instead of the egg white.
Find the original recipe here.
1½ oz Pueblo Viejo Reposado tequila (or similar reposado from the Los Altos region)
½ oz Agavero
Orange (similar to triple sec but made from tequila)
2 oz lime juice½ oz hibiscus syrup*
Dehydrated lime, for garnish
*To make hibiscus syrup, combine 25 g dried hibiscus with 1 litre of water and 1 litre of sugar. Bring to a boil and simmer for 5 minutes. Let rest for 15 minutes, strain and chill.
**To make pink salt, blend 100 g dried hibiscus into a fine powder. Combine with 1½ litres of kosher salt.
Rim a rocks glass with pink salt. Shake tequila, Agavero Orange, lime juice and syrup hard on ice. Pour into rocks glass with fresh ice and garnish with dehydrated lime.
Are you over 18 years of age?