Wasabi isn’t just for sushi or roasted, crunchy peas. It also makes for a killer margarita at Ancora Waterfront Dining & Patio – Ambleside. Here’s how to whip up this spicy sipper at home.

Ancora Ambleside’s Wasabi Margarita

2 oz wasabi tequila
2 oz Cointreau
¼ oz lime juice
1 oz agave syrup
¼ oz nori salt rim

Combine ingredients in a glass with no ice and shake. Double-strain into a rimmed coupe.

To make wasabi tequila, blend 1.14 L tequila and 75 g frozen wasabi for three minutes. Rest ingredients in fridge for 45 minutes. Strain back into bottle through a cheese cloth. Store in fridge.

To make nori salt for the rim, gather three sheets nori, 1 tsp miso, 2 tsp water, 50 grams black-sesame seeds, and 1 gram salt.

Mix water with miso at a 2-1 ratio until the miso is spreadable. Place three sheets of nori on a parchment-lined sheet pan. Brush with miso and water mixture. Dehydrate the nori for 2 to 3 hours in an oven on low setting (35 degrees) until dry. Let the nori cool until not sticky. Use a mortar and pestle to break down the dehydrated nori with sesame seeds. Add salt to the nori– sesame mixture in a bowl. Store in a cool, dry place.