Eating spicy food? This Tom-Kah Margarita recipe makes the only drink you’ll need

What do you drink when you’re eating spicy food? Often the best (and safest) option is some run of the mill lager; the less flavoursome, the better — you can put your IPA’s down, beer geeks. But the guys at Long Chim Sydney know a thing or two about working with chilli heat, and their Tom-Kah Margarita is a Margarita variation you’ll want to drink.

Tequila? Check. Lime? Check. But add some Malibu — yes, it’s delicious in this drink — and some ginger flavoured drinking vinegar, and you’ve got yourself a drink you’ll keep coming back to, whether you’re eating or not.

Tom-Kah Margarita

  • 45ml blanco tequila
  • 15ml Malibu
  • 20ml Fresh Lime Juice
  • 20ml Pok Pok Som Ginger
  • 2 kaffir lime leaves ripped
  • chilli salt for rim

    Combine all ingredients in a cocktail shaker, shake for 8-10 seconds and fine strain over fresh ice into a rocks glass half rimmed with chili salt.

    Recipe by James Connolly, Long Chim


    Looking to know more about tequila? Take a look at the video below.

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