Oolong Magarita Recipe

Heat water to just below boiling (about 90–95°C). Measure 2 tsp loose oolong tea into a small infuser or teapot.

Pour 120 ml hot water over the leaves and steep for 3 minutes for a bright, aromatic infusion (avoid oversteeping to prevent bitterness).

Strain the tea through a fine mesh into a small bowl or jar. Allow to cool to room temperature, then chill briefly in the refrigerator if needed (aim for about 8–12°C). Reserve 30 ml for the cocktail and keep the remainder for another use.

Prepare glass

Rub the lime wedge around the rim of a rocks or coupe glass. Dip the rim into the coarse or smoked salt to coat lightly. Set the glass aside.

Fill a cocktail shaker with ice cubes (about 8 cubes). Add 60 ml tequila, 30 ml fresh lime juice, 20 ml orange liqueur, 30 ml chilled oolong tea, 10 ml simple syrup, and 2 dashes of orange bitters.

Shake vigorously for 12–15 seconds until the shaker feels well-chilled and slightly frosted. This both chills and dilutes the drink to balance flavors.

Double-strain the mixture into the prepared glass over fresh ice (if serving on the rocks) or strain into the chilled coupe without ice for a neater presentation.

Express the orange twist over the drink to release oils, then drop it into the glass or rest it on the rim. Add the lime wedge as optional additional garnish.

Serve immediately. Recommend tasting and adjusting next time: increase oolong to 40 ml for stronger tea presence, reduce syrup if you prefer drier, or use reposado tequila for a richer, oakier profile.