Khmer Margarita
Ngam Ngov and tequila
A Cambodian interpretation of the classic margarita, using Ngam Ngov syrup for preserved-citrus depth, sweetness and a subtle salty finish. Fresh lime keeps the cocktail bright while a smaller amount of orange liqueur prevents it from becoming overly sweet.
- Préparation
- 5 min
- Cuisson
- Pour
- 1
Ingrédients
one short glass
- 45 mlblanco tequila
- 15 mlorange liqueur, such as triple sec or Cointreau
- 15 mlNirorn Ngam Ngov syrup
- 25 mlfreshly squeezed lime juice
- Ice cubes
- 1thin lime wheel
- Fine salt for a half-rim,facultatif
For the garnish
Préparation
- 1
If using a salt rim, moisten only half of the rim of a chilled rocks glass with lime and lightly dip it in fine salt.
- 2
Add the tequila, orange liqueur, Ngam Ngov syrup and fresh lime juice to a cocktail shaker.
- 3
Fill the shaker with ice and shake firmly for 12–15 seconds.
- 4
Fill the prepared glass with fresh ice.
- 5
Double-strain the cocktail into the glass to remove small ice fragments and lime pulp.
- 6
Garnish with a thin lime wheel and serve immediately.
The earthy character of tequila complements the mature, slightly savoury flavour of preserved lime. A full salt rim is usually unnecessary because Ngam Ngov syrup already contains brine; a half-rim lets the customer choose. For café service, taste the drink without a salt rim before deciding whether one improves the final standardized recipe.
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