A margarita with a floral and sophisticated tea-steeped twist, this cocktail finds the sweet spot between tea time and happy hour.
Difficulty
Advanced
Ice
Standard
Glass
Rocks glass
Garnish
Mint sprig & sugar snap pea
Occasion
Brunch, Warm Weather
1
Ingredients
- oz
- ml
| 1.5 oz | Patrón Silver |
| .5 oz | Citrónge Orange Liqueur |
| .75 oz | Fresh lemon juice |
| .5 oz | Apricot liqueur |
| .5 oz | Earl Grey tea syrup* |
| 3 | Drops orange flower water |
| 2 | Sugar snap peas, one for garnish |
| 2 | Sprigs mint, one for garnish |
| + | Pumpkin oil and smoked salt rim |
| 45 ml | Patrón Silver |
| 15 ml | Citrónge Orange Liqueur |
| 22.5 ml | Fresh lemon juice |
| 15 ml | Apricot liqueur |
| 15 ml | Earl Grey tea syrup* |
| 3 | Drops orange flower water |
| 2 | Sugar snap peas, one for garnish |
| 2 | Sprigs mint, one for garnish |
| + | Pumpkin oil and smoked salt rim |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint.
- Fill cocktail shaker with ice and shake vigorously.
- Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt.
- Garnish with mint sprig and sugar snap pea.
*Earl Grey tea syrup:
Combine simple syrup with hot water and 5 tea bags.
