Spicy Margaritas can be seen on almost every cocktail menu, however, the Suya Margarita at Lagos in New York City takes the fan-favorite to a flaming degree with just one ingredient (hint: it’s on the glass).
The outer rim of the Old-Fashioned glass comprises of a Nigerian spice blend known as suya, a combination of smoked paprika, ginger, cayenne pepper, white pepper, ground peanut powder, Maggi seasoning, and salt—transporting imbibers to West Africa through dynamic flavor and flair.
“[Suya] is traditionally used to coat skewers of beef that are cooked in the streets of Nigeria, over coals,” shares Matt Scherl, general manager and beverage director at Lagos. “And, behind the bar, we use it on the rim of a cocktail.”
“I would pair the Faroe Island salmon with lemon beurre blanc and mashed potatoes,” he suggests. “The cocktail is relatively spicy, so the creaminess from the mashed potatoes will help calm that spice.”
Backed by Nigerian-native John Paul Wadibia, the fiery restaurant and lounge delivers pulsing dishes and playful drinks built to match. Euphonic Afro-beats flow through three levels—finishing the soulful vibe.
- 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-fashioned glass with suya spice and add ice. Combine all ingredients with ice; shake and strain into the glass. Garnish with a spiced, candied pineapple.