Non alchoholic margarita recipe
*This recipe uses Australian cups and tablespoons. Use gram and ml for international accuracy.
Ingredients
For the margarita syrup:
- 250 ml strong brewed green tea regular or decaf
- 10 g (1 tablespoon)* black peppercorns
- 10 g (2-3 slices) fresh ginger
- 1-2 small jalapenos sliced (the smaller ones are spicier which is a good thing)
- 30 g green capsicum Aka green pepper (optional, see notes in body of post)
- 3-4 dried shiitake mushrooms (optional, see notes in body of post)
- Handful of coriander washed (roots are great for flavour if you want to use the leaves for something else)
- Peel and pith of ½ an orange
- 60 ml (1/4 cup)* juice from the orange
- 250 g agave syrup light or blue agave, see notes
- Pinch of salt
To make 1 margarita:
- 60 ml (3 tablespoons)* margarita syrup
- 40 ml (2 tablespoons)* fresh lime juice
- 1-2 drops liquid smoke ideally mesquite to your tastes
- Slice of jalapeno and/or lime to serve (optional)
- Plenty of ice to serve
Instructions
To make the syrup:
- Combine the ingredients for the margarita syrup in a medium pot over a medium heat. Stir to combine and allow the syrup to come to a simmer. Once it does, reduce the heat and cook on low for 20 minutes.
- Taste the syrup as you go and see if anything needs adjusting. It should taste complex, herbaceous, a bit peppery and a bit spicy.
- Once cooked, allow the syrup to cool completely before straining. Ideally, strain the syrup through a nut milk bag or fine meshed sieve to get any flecks out of the syrup.
- Store the syrup in a clean jar in the fridge and use within a week to be on the safe side, particularly if you are experimenting with funky additions.
To make the margarita:
- (Optional) Run a lime or liquid smoke mixed with lime around the edge of your serving glass. Pour a small amount of tajin, sea salt flakes or smoked sea salt flakes onto a plate and then press the rim of the glass into the salt to make a flavoured rim.
- Combine the syrup and lime juice in a glass (not your serving glass if you have added a salt rim). I’m no professional, so I like to make mine 1 marg at a time (and I use tablespoons instead of a jigger, sue me!).
- Stir to combine, tasting and adjusting to your preferences, your syrup and your limes. Add the liquid smoke to your tastes. Adjust the flavours at any point necessary - if you have sweeter limes, use less syrup. If you have sour limes, you might need more syrup.
- Add plenty of ice and a piece of fresh jalapeño to your serving glass, then pour over the margarita. Allow the cocktail to sit for a minute or two to fully chill and allow the flavours to meld.
- You can add a splash of water to each cocktail to fill the glass or serve as is. If you choose to add water, don't add more than 40ml (2 tablespoons) or the combination of ice and water will over-dilute the cocktail.
Notes
- This recipe yields approximately 250g syrup which makes about 4 margaritas if you use 3 Australian tablespoons (60ml) per margarita.
- I developed this recipe as a semi small batch. If you are making non alcoholic margaritas for a crowd, you can double or triple the recipe.
- The green capsicum addition might not be for everybody. If in doubt, you can omit it. Personally? I think it ended up being my favourite element.
- This margarita might not look exactly like a margarita. It tastes excellent either way, I promise.
- Read the body of the post for tips on making this margarita your own. I have written extensive notes.
- Add syrup and lime juice according to your preferences. This is your marg!
- Liquid smoke is a non negotiable in creating a smoky tequila flavour. You can also add extra liquid smoke to make a non alcholic mezcal margarita.
Tried this recipe?Let us know how it was!