MISO MARGARITA

MAKES 1 / PREPARATION 5 MINUTES

Now is the perfect time for margaritas with local limes so plentiful. This version has a little Japanese twist with the salty, warming character of miso and togarashi added to the mix. 45ml tequila

30ml lime juice

20ml orange liqueur or triple sec

such as Cointreau

½ teaspoon of white miso simple syrup (see page 136), ice,

togarashi seasoning, kombu, to serve If you would like to rim your glasses with togarashi seasoning, dip the rim into simple syrup then the togarashi and leave upside down to dry.

To make the margarita, put the tequila, lime, liqueur, miso and plenty of ice in a cocktail shaker and shake well to blend and dilute with the ice. If you like a sweeter drink, you can add a little simple syrup too. Strain into prepared glasses and garnish with a strip of kombu or other dried seaweed. FIONA SMITH