Chino margarita cocktail

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1 oz
5 tsp
tangerine simple syrup*
5 tsp
fresh lime juice
1 heaping tsp
grated ginger

Tangerine syrup

1 cup
3/4 cup
fresh tangerine peel, cut into strips


  • Make tangerine syrup by combining sugar with 1 cup water in a small pot. Add peel. Bring to a boil. Boil 1 min, then remove from heat and let cool. Strain out and discard peel. Syrup will keep, refrigerated, up to 1 month.
  • For rim, grind peel and chili flakes in spice grinder until smooth and blend with sugar and salt. Rub the rim of a glass with a lime wedge and dip in sugar-salt mixture.
  • Pour tequila, syrup, lime juice, ginger and egg white into a shaker filled with ice. Shake until frothy. Strain into prepared glass. Serves 1.

Note: Raw egg white is safe but may be a risk for immune-compromised people.

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