El Chonie

Recipe from Matt Abergel

Adapted by Julia Moskin

El Chonie
Julia Gartland for The New York Times. Food Stylist: LIza Jernow.
Rating
4(75)
Notes
Read community notes

This is an unusually light and refreshing tequila-based cocktail, made so with lemon and lime juices and a pour of cold lager. It comes from Yardbird, in Hong Kong, a restaurant that is insanely popular with chefs the world over. With a salt rim, it has some of the tastes of a margarita, but it’s something you can drink all afternoon (maybe with a smaller dose of tequila). —Julia Moskin

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Ingredients

Yield:1 drink
  • Citrus salt or kosher salt (optional; see Note)
  • ⅛cup/1 ounce tequila
  • 2tablespoons/½ ounce simple syrup (see Note)
  • Juice of ½ lemon
  • Juice of ½ lime
  • 112-ounce bottle chilled lager or other light-colored beer
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

272 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 1066 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rim a highball glass with salt (see Note). Place glass in refrigerator to chill.

  2. Step 2

    In a large shaker, combine tequila, simple syrup, lemon juice and lime juice. Add ice and shake well.

  3. Step 3

    Strain into chilled glass. Top up slowly with beer, leaving a little foam on top. Serve immediately.

Tip
  • To make citrus salt, finely grate zest from a lemon or lime to measure about 2 teaspoons. In a bowl, combine zest very well with ¼ cup kosher or margarita salt. To rim a glass, spread the salt mixture on a small plate. Rub a little lime juice on the outside rim of the glass and dip into the salt, turning gently to coat. To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved, then cool to room temperature.

Ratings

4 out of 5
75 user ratings
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Private Notes

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Cooking Notes

capekorn

@Ron Aaronson: 2 TB sugar equivalent to 1/2oz.SYRUP (not dry sugar)

Ron Aaronson

2 tablespoons of simple sugar would be at least one ounce, not 1/2 ounce.

G

The Yardbird cookbook calls for 30ml tequila and 15ml simple syrup so the 1/2 ounce is correct, not the 2 TBSP.

AS

Very light drink. Added a jalapeno slice to add some spice and dimension.

Bob

I made this recently at the bar I work at and people loved it! Very refreshing. I used Modelo Especial. Give it a try on a warm day.

capekorn

@Ron Aaronson: 2 TB sugar equivalent to 1/2oz.SYRUP (not dry sugar)

Ron Aaronson

2 tablespoons of simple sugar would be at least one ounce, not 1/2 ounce.

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Credits

Adapted from "Chicken and Charcoal: Yakitori, Yardbird, Hong Kong" by Matt Abergel (Phaidon, 2018)

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