Yuzu Margarita Recipe With Lime Fleur De Sel
by Nicola Lando
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5 minutes prep time
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Easy
This yuzu margarita recipe with lime fleur de sel is the perfect refreshing cocktail for a balmy summer evening.
Yuzu juice makes an intriguing alternative to lime bringing strong citrus flavour but also a heady, floral aroma. Yuzu juice is hard to come by and a little decadent, but it is complemented beautifully by lemon juice, which helps to make it go much further.
A lime fleur de sel salt rim also gives this cocktail a little more intrigue than your usual margarita. The salt has a Madagascan fleur de sel base, laced with lime zest which adds a refreshing, scented final touch.
Ingredients Serves: 6
- 1 egg white
- 15g lime fleur de sel
- 175ml Tequila
- 50ml Cointreau
- 25ml yuzu juice
- 25ml lemon juice
- A couple of drops of agave syrup
- 2 handfuls of ice
Method
- Dip the rim of the glasses into the egg white, then into the lime fleur de sel to coat.
- Pour the Tequila, Cointreau and yuzu juice, lemon juice and agave syrup into a cocktail shaker.
- Add a handful of ice cubes and shake for 20 seconds. 4. Strain into a margarita glass and serve.
Interested in different salts? Try the world-renowned Diamond Crystal Kosher Salt.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
