Jansal Valley Margarita

Jansal Valley Margarita
 

Chef Eddie uses a unique house-made simple syrup of Meyer lemon, kaffir lime leaf, and lemon grass to spruce up this easy-to-make margarita. Dried fruit, as opposed to fresh fruit typically used in sangria, holds up better for making ahead of time and storing this in the fridge as well as soaking up more liquid and flavor for a snack during or after your drink is finished. Cheers!

 
 

Jansal Valley Margarita

 
 

Ingredients


½ C Water
½ C Granulated Sugar
1 Meyer Lemon / ½ for juicing / ½ for wedge garnish
3 Jansal Valley® Dried Kaffir Lime Leaves
1 Lemon Grass Stalk / bruised /roughly chopped
1 oz Jansal Valley® Lemon Salt
4 oz Gold Tequila
1 oz Fresh Lime Juice
1 oz Fresh Lemon Juice
2 pc Jansal Valley® All-Natural Dried Sliced Lemons
2 pc Jansal Valley® All-Natural Dried Sliced Oranges
ice

 
 

Method


For a simple syrup, bring water, sugar, juice of ½ Meyer lemon, kaffir lime leaves, and lemon grass to a boil. Once boiling, remove leaves and lemon grass and allow to cool.
In the meantime, using remaining Meyer lemon wedges, rub along the rim of two glasses and rim the glasses with lemon salt. Fill with ice, set aside.
Fill a pitcher with ice, add tequila, lime juice, lemon juice, cooled simple syrup, and dried lemon & lime slices. Stir to combine.
Pour ½ of the mixture into each glass. Garnish with additional dried fruit and lemon grass stalks if desired. Enjoy responsibly.

 
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