The Xuxu Margarita is a fresh, slightly spicy twist on the classic, gaining unexpected depth from the addition of fresh ginger and a dash of chili. The name is a playful nod to the Brazilian pronunciation of ‘Chuchu’ – a gourd that here is symbolised by the combination of ginger and lime. Perfect for those who want their Margarita with a kick, without losing its typical character.
And here’s what you need for the Xuxu Margarita
5 cl Tequila Blanco (100% Agave)
2 cl Cointreau (or Triple Sec)
2 cl lime juice (freshly squeezed)
1 cl agave syrup
1 thin slice of fresh ginger (approx. 2 g, peeled)
1 pinch of chili flakes (or 1 slice of fresh chili)
Salt-chili rim mixture (1 tsp coarse sea salt + ¼ tsp chili powder)
Key to success
The trick lies in the ginger: don’t grate it, just lightly press it to release the essential oils without making the drink bitter. Shaking the chili flakes directly in the shaker with the other ingredients distributes the heat evenly – for a more intense kick, warm the chili slice briefly in your hand before adding it. The agave syrup should not be too sweet; a 1:1 ratio of agave to water is enough. For a more classic version, use 1 cl of simple syrup instead.
Variations
- Xuxu Paloma — replace Tequila with Mezcal, reduce lime juice to 1 cl and top up with 8 cl grapefruit juice. Serve with a salt-chili rim.
- Ginger Margarita — omit the chili, increase ginger to 3 g and add 0.5 cl ginger syrup. Perfect for ginger lovers.
Frequently asked questions
Can I leave out the ginger?
Yes, but then the characteristic spice will be missing. Alternatively, you can use 0.5 cl of ginger syrup – though this will be less fresh-tasting.
Which chili works best?
Fresh Thai chilies or dried chili flakes (e.g., Aleppo) provide a mild, aromatic heat. Cayenne is too aggressive.
Why is the drink strained through a sieve?
To prevent ginger fibres or chili pieces from ending up in the glass – the drink should be smooth, not grainy.
