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Cocktail of the week: Arabica’s rhubarb margarita | Food

Fruity, sharp and sour, just like a margarita ought to be, with a little kick from the spiced, seasoned rim.

Serves 1

¼ lime
2cm piece
2 raspberries
40ml white tequila
– we use Tapatio Blanco
10ml Aperol
15ml vanilla syrup
10ml lime juice
25ml apple juice
25ml pineapple juice
1 slice raw rhubarb
, to serve

For the spiced salt
50g pink peppercorns, crushed
50g sea salt, lightly crushed – we use Maldon
10g urfa chilli flakes, crushed

Combine the salt and pepper mix ingredients in a small, shallow bowl. Rub the rim of a tumbler with the lime, then dip the top of the glass in the spiced salt mix, to coat.

Put the rhubarb and raspberries in a boston shaker, then muddle (ie, bash) the fruits. Add all the liquids and a handful of ice, and shake hard. Strain into the prepared glass and serve on the rocks garnished with a slice of rhubarb.

James Walters, founder, Arabica King’s Cross, London N1

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