This tropics-inspired Margarita from Coral Wig in Baltimore plays up the banana flavor two ways: a four-day infusion of fruit in the tequila, and Tempus Fugit Crème de Banane liqueur. Honey syrup provides a touch of sweetness while yuzu juice brightens the entire cocktail. The icing on the cake, though, is two dashes of MSG solution, which gives the Margarita a pleasing roundness and umami notes even as the ice melts. The housemade Himalayan salt rim is optional if you’re making it at home, but it sure looks good on the glass.
- 1 3/4 ounces banana-infused tequila (see Editor’s Note)
- 1 ounce lime juice
- 3/4 ounce Tempus Fugit Crème de Banane
- 1/4 ounce rich raw honey syrup (2:1, honey to water)
- 1/4 ounce Hamilton pimento dram
- 5 dashes cold-pressed yuzu juice
- 2 dashes diluted MSG solution (2 parts water to 1 part MSG)
Garnish: Himalayan salt blend (see Editor’s Note), freshly grated nutmeg
- Rim half the glass with the Himalayan salt blend.
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over ice.
- Garnish with freshly grated nutmeg.
Add 2 not-too-ripe bananas and 1 banana peel to a liter of blanco tequila. Seal and store at room temperature for 4 days.
Himalayan Salt Blend
Blend equal parts by volume chamomile flowers, bee pollen and pink Himalayan salt until coarse but not fine.