Name: Burmese margarita
Total time: 5 min
Yield: 1
Ingredients: 50ml tequila (we used Ocho Blanco); 4 betel leaves thinly sliced (available at most Indian or Bangladeshi supermarkets); pink himalayan salt for the rim; 40ml lime juice; 15ml jaggery syrup

Burmese margarita garnished with a green leaf in a salt-rimmed glass

50ml tequila
(we used Ocho Blanco)
4 betel leaves
thinly sliced (available at most Indian or Bangladeshi supermarkets)
pink himalayan salt
for the rim
40ml lime juice
15ml jaggery syrup

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Pour the tequila into a clean, sealable container and add the betel leaves. Leave to infuse in a cool, dark place for four to five days.
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Pour some pink himalayan salt onto a plate and some lime juice into a bowl. Dip half the rim of a coupe glass into the lime juice, then the salt to coat.
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Shake the infused tequila, jaggery syrup and lime juice in a cocktail shaker with ice, then strain the drink into the glass.