Cocktail recipe: Chino margarita

Five o'clocktail: Add a little vacation flavour to your cocktail with this pared down version of Vancouver's Bao Bei restaurant's decadent margarita


Roberto Caruso

When our food editor, Claire Tansey, visited Vancouver’s Bao Bei restaurant, she was blown away by this decadent cocktail. We’ve pared down the original recipe so you can enjoy it, too!

Chino margarita


Tangerine Syrup
1 cup granulated sugar
3/4 cup strips of fresh tangerine peel

1 oz tequila
1 oz tangerine syrup (above)
1 oz fresh lime juice
1 heaping tsp grated ginger
1 egg white*


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.