- 4 tsp lime juice, plus a lime wedge
- 35ml/1 1/4 fl oz tequila
- 1 tbsp triple sec
- a splash of sugar syrup
The mealworms in this recipe replace the cumin I would usually use to make the salt for the rim of my margaritas. This circle of salt is instrumental in making the sweet and sour flavours of the cocktail pop.
01 First, make the salt. Using a spice grinder or mortar and pestle, grind the mealworms down and then add the sea salt. Continue to grind until it is a powder. The ratio should be 3 parts mealworms to 1 part salt. Spread the mealworm salt out on a plate.
02 Rub the outside of your glass with the lime wedge. This makes the salt stick, then tap the rim in the salt until there is a good coating on the outside of the glass.
03 To make the sugar syrup, bring equal quantities of sugar and water to the boil in a heavy-based pan until the sugar has dissolved. Then take off the heat and allow to cool.
04 Shake the margarita ingredients over crushed ice in a cocktail shaker. Serve in the salt-rimmed glass on the rocks or straight up. The margarita is a classic for a reason and is great served as intended, but there are many little things you can do to tweak it and make it your own.
Try a couple of these to get you started.
• Add 2 drops of Tabasco sauce.
• Add 2 teaspoons Maraschino liqueur.
• Replace the sugar and triple sec with elderflower liqueur or cordial.
• Shake your ingredients with 2 kaffir lime leaves.