Spicy Margaritas will be seen on nearly each cocktail menu, nonetheless, the Suya Margarita at Lagos in New York Metropolis takes the fan-favorite to a flaming diploma with only one ingredient (trace: it’s on the glass).
The outer rim of the Outdated-Normal glass contains of a Nigerian spice mix referred to as suya, a mix of smoked paprika, ginger, cayenne pepper, white pepper, floor peanut powder, Maggi seasoning, and salt—transporting imbibers to West Africa by dynamic taste and aptitude.
“[Suya] is historically used to coat skewers of beef which might be cooked within the streets of Nigeria, over coals,” shares Matt Scherl, basic supervisor and beverage director at Lagos. “And, behind the bar, we apply it to the rim of a cocktail.”
“I’d pair the Faroe Island salmon with lemon beurre blanc and mashed potatoes,” he suggests. “The cocktail is comparatively spicy, so the creaminess from the mashed potatoes will assist calm that spice.”
Backed by Nigerian-native John Paul Wadibia, the fiery restaurant and lounge delivers pulsing dishes and playful drinks constructed to match. Euphonic Afro-beats stream by three ranges—ending the soulful vibe.
Suya Margarita
Components:
- 1½ oz. Tanteo Habanero Tequila
- ½ oz. Barrow’s Intense Ginger Liqueur
- ½ oz. Cointreau
- ¾ oz. lime juice
- 2 dashes of agave
- 8 dashes habanero tincture
- Suya spice
- Spicy-candy pineapple
Preparation: Rim an old school glass with suya spice and add ice. Mix all elements with ice; shake and pressure into the glass. Garnish with a spiced, candied pineapple.
