Chia-seed margarita by Francisco AlejandriThe Globe and Mail
On the eve of his new restaurant opening in Toronto, inventive expat chef Francisco Alejandri opens up his recipe book for Globe Style.
Servings: 1
Ready Time: 30 minutes
Chia-seed margarita
½ oz fresh lime juice
1 oz orange juice
¼ tsp chia seeds
1 slice lime
Dash tajin chili powder (or
substitute ½ tsp salt mixed
with ¼ tsp chili powder)
1½ oz white tequila
½ oz triple sec
1 ice cube, crushed
Method
Chill a margarita glass by rinsing it in cold water and placing the wet glass in the freezer for 20 minutes.
Combine both juices and let the chia seeds soak in the juice mix for 5 minutes.
Remove the chilled margarita glass from the freezer and rub the rim with the slice of lime. Pour the tajin chili powder on a plate. Press the rim of the glass into it.
Pour the tequila, triple sec, juice mix and ice into a cocktail shaker. Cover and shake well.
Pour the mixture into the prepared glass.