KAFFIR LIME MARGARITA

I created this cheeky little cocktail with the limes in season right now, but it'll definitely be coming back out in summer too! I dehydrated the lime slices leaves and made the syrup ahead of time - they all keep for ages so when you want to make a margarita, it's quick, easy and I've gotta say, it tastes incredible! Shout out to my mandoline for making the perfect lime slices!

Kaffir Lime Margarita

Ingredients (serves 1):

• 1 ½ shots silver tequila or coconut tequila

• ¾ shot Cointreau

• 1 shot fresh lime juice (approx. 2–3 limes)

• 2 tbsp kaffir lime sugar syrup

• 2 kaffir lime leaves, bruised

• Lots of ice

Kaffir Lime Salt (for glass rim):

• 1 tbsp kaffir lime powder (see method below)

• 1 tbsp flaked sea salt, lightly crushed

To Garnish:

• Fresh or dehydrated lime or kaffir lime slices

• Kaffir lime leaf

Method:

1. Prep the Glass:
   Mix the kaffir lime powder and flaked sea salt on a small plate. Rub a lime wedge around the rim of your glass, then dip into the salt mix to coat. Set aside.

2. Make the Drink:
   In a cocktail shaker, combine tequila, Cointreau, lime juice, kaffir lime syrup, kaffir lime leaves, and lots of ice. Shake well for 20-30 seconds until chilled.

3. Serve:
   Strain into your prepared glass over fresh ice. Garnish with a kaffir lime leaf and a slice of fresh or dehydrated lime.

Kaffir Lime Syrup (makes approx. 1 cup):

• 1 cup water

• ¾ cup sugar

• 20 kaffir lime leaves

Method:

1. Combine water, sugar, and lime leaves in a saucepan.

2. Bring to a gentle boil, then simmer for 5–10 minutes.

3. Remove from heat, cover with a lid, and let infuse for at least 1 hour.

4. Strain and pour into a sterilised bottle.

5. Store in the fridge for up to 1 month.

How to Make Kaffir Lime Powder (for salt mix):

1. Dehydrate the Leaves:

   • Dehydrator: Dry at 45–50°C for 6–8 hours until crisp.

   • Oven: Bake at 80°C (fan off) for 1–2 hours, checking every 30 minutes.

2. Blitz & Sieve:
   Once completely dry, blitz the leaves in a spice grinder or high-speed blender until finely ground ( I use a Nutribullet)
   Sieve the powder to remove any chunky bits or stalks—this will give you a fine, aromatic kaffir lime powder perfect for your salt rim.