ESC: Dà Nang Margarita, pg. 190
These were so delicious and fun. Not the best cocktail choice for a crowd since you have to make each cocktail at a time with a shaker, but we made it work. It was the perfect spicy marg to accompany our steamed buns.
Tips & Tricks: If you serve them in the Chinese take out boxes 1) don't fill them as full as I did and 2) make sure yours are actually liquid-proof... whoops!
Easy Substitutes: The sambal on top is optional!
Pair With: Thai basil garnish.
Make Again?: Although it was delicious, I don't know if I will ever make this one again on a whim. You first need to pickle the limes overnight and sometimes that just too long.