Li Hing Mui Margaritas
Makes 1 pitcher
750 ml tequila
6 ounces Li Hing Mui*
1 cup Grand Marnier or triple sec
1 cup fresh lime juice
1 cup simple syrup
1/4 cup coarse salt
1 heaping tablespoon Li Hing Mui powder -optional
Begin by infusing the tequila. Place the Li Hing Mui in a large, resealable container. Add the tequila, stir and seal the container. Place it in a room-temperature, dark spot for at least 4 weeks. Take the container and gently shake every few days to mix. Once the time has passed, strain the infused tequila into a clean large bottle or mason jar and set aside until ready for use.
To make the margaritas, pour 2 cups of the infused tequila into a pitcher. Stir in the Grand Marnier, fresh lime juice and simple syrup. In a small plate, stir the coarse salt and Li Hing Mui powder together. Using a lime wedge, rim the edge of the glasses and dip them into the salt/powder mixture. Add ice and fill the glasses with margaritas.
*Li Hing Mui can be found in many Asian grocery stores or can be purchased online.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.