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Black Magic Margarita

A visually striking cocktail featuring a deep black hue achieved with activated charcoal and black volcanic salt. The margarita combines smooth, smoky tequila with bright citrus flavors, finished with a shimmering black salt rim and icy texture, creating a mysterious yet refreshing drink.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: cocktail
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 oz blanco tequila
  • 1 oz fresh lime juice preferably freshly squeezed
  • 0.5 oz simple syrup adjust for sweetness
  • 1 pinch activated charcoal powder food grade for drinks
  • 1 tbsp black volcanic salt for rimming the glass
  • Ice cubes ice for shaking and serving
  • Lime wedge lime wedge for garnish and moistening the glass rim

Equipment

  • Cocktail shaker
  • Lime juicer
  • Rimming dish or shallow plate
  • Small spoon or cocktail pick

Method
 

  1. Start by preparing your glass rims: use a lime wedge to moisten the edge of each glass, then press them into the black volcanic salt spread in a shallow dish to create a shimmering black rim.
  2. Fill your cocktail shaker with ice cubes, then pour in the tequila, fresh lime juice, and simple syrup.
  3. Add a pinch of activated charcoal powder to the shaker. This gives the cocktail its deep, smoky black color. Secure the lid tightly.
  4. Shake vigorously for about 15 seconds until the mixture is well chilled and the charcoal is fully dispersed, turning the drink a mystical deep black.
  5. Strain the mixture into the prepared glasses, pouring carefully over fresh ice if desired, to maintain clarity and color.
  6. Garnish each glass with a lime wedge on the rim and add a small spoonful of black volcanic salt on top for a shimmering, crackling garnish.

Notes

Ensure you use food-grade activated charcoal to avoid any health risks. Adjust the amount of simple syrup for sweeter or more tart flavors. For an extra spooky effect, serve with dry ice (with caution) to add mist around the glass.