At Piopiko, the restaurant bar at the new Ace Hotel outpost in Kyoto, Japan, the menu features a blend of delicious updates on old classics, like this soft herbal take on the classic Margarita, made with a lavender-infused reposado tequila.
1½ oz. lavender-infused reposado tequila
¾ oz. Cointreau
¾ oz. fresh lime juice
Dash of saline solution (1:1 water to salt)
Splash of agave nectar
Tools: shaker, strainer
Garnish: fresh lavender sprig and dehydrated lime wheel
Combine all of the ingredients in a shaker with ice, then shake to chill. Strain into a rocks glass over fresh ice and garnish.
Lavender-Infused Reposado Tequila: Add a few sprigs of dry lavender to a bottle of reposado tequila. Let infuse for 48 hours. Strain the sprigs out of the bottle before use.
Piopiko, Ace Hotel, Kyoto
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.