Mandarins have a brilliantly long season in Australia. Squeeze some fresh juice into your marg for an added burst of Vitamin C in your margarita. These margs get a bitter-sweet kick from the Gippsland Salt Company Pickled Jalapeño & Pineapple Cocktail Salt rimmed glass.
2. Cut a mandarin lengthways
3. Juice one half into the shaker with a hand citrus juicer
4. Add plenty of ice to the shaker and shake well
5. Rim a small tumbler with Pickled Jalapeño & Pineapple Cocktail Salt
6. Fill the glass with ice and strain in the margarita
7. Garnish with a mandarin wheel