Turkish Margaritas Recipe
For honey simple syrup:
- 1 cup water
- 1/2 cup honey
For Turkish salt rim:
- 1 Tbsp. Coarse Pink Himalayan Sea Salt
- 3 Tbsp. Pakistan Rose Petals
- 1 Tbsp. Honey Powder
- 6 Tbsp. tequila blanco (or silver)
- 3 Tbsp. fresh lime juice
- 4 1/2 Tbsp. honey simple syrup
- 1 1/2 tsp. Rose Water
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For honey simple syrup: Bring water to a boil. Remove from heat, add honey, and stir until honey is dissolved. Allow syrup to cool completely before use. Stored in an airtight container in the fridge, syrup will last up to 2 weeks.
For Turkish salt rim: Crush or muddle coarse salt with a mortar and pestle or similar. Add rosebuds and continue to muddle until petals are powdered. Stir in honey powder. Set mixture in on a small plate. Dip rims of 2 glasses in lime juice or water and then in salt mixture to generously coat rims.
For cocktails: Combine all ingredients in a cocktail shaker. Add a handful of crushed ice and shake vigorously for 30 seconds. Strain into 2 glasses rimmed with the Turkish salt mixture. Serve up or over ice.
Brit Schremmer—The Best Revenge Kitchen