1 large egg white, size 7, lightly whisked

2 ta­ble­spoons sea salt

11/2 cups freshly squeezed lime juice ½ cup caster su­gar 300ml tequila 100ml Coin­treau crushed ice limes, halved, to serve

Put the egg white in a small bowl and the salt into a shal­low saucer. Dip each glass first into the egg then the salt to dec­o­rate.

Put the lime juice in a blender with the caster su­gar and whizz to dis­solve the su­gar. Add the tequila and coin­treau and stir to com­bine. Fill glasses with crushed ice and pour over the margarita mix­ture. Serve with limes for squeez­ing. SERVES 6

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