Cocktail of the week: Margarita with four hundred rabbit bay leaves – recipe | Cocktails

lIt’s as easy to make one as it is to make 20, so it’s the ideal party drink. The infused sugar syrup has a savory edge, with hints of spice and aromas, and is a taste we acquired in such a way that we can never drink a normal margarita again.

Bayleaf freezer margarita

For the bay leaf and pepper syrup (optional)
400g demermacaw sugar
200ml water
5 fresh bay leaves
3 dried bay leaves
20 peppercorns

For the margarita mix
210ml bay leaf and peppercorns syrup (see above and method), or standard sugar syrup
1 x 700ml bottle of tequila
½ bottle (350ml) triple sec
Sealable, freezer-proof bottles
to save

To serve
1 lime wedgeto rim and garnish the glass
Tajín spice mix (Mexico’s favorite spice blend, made with dried chili, lime, and salt), to rim the glass
50 ml margarita mix (see above and method)
Juice of ½ lime

First make the sugar syrup. Place everything in a saucepan, bring to a boil and simmer for five minutes, stirring to dissolve the sugar. Let cool to room temperature and store in the refrigerator; don’t strain it until you’ve made the drink. It can be kept for weeks now and the longer it stands, the more aromatic it will become.

Strain the syrup, then pour into a large measuring cup with the tequila and triple sec, stirring to combine. Decant into sealable bottles and freeze.

Rub the rim of a margarita glass with the lime wedge (save to use as a garnish), then dip the wet rim in the spice mix to coat. Add ice, 50 ml margarita mix and the lime juice and stir to thin, until the edges of the ice cubes are slightly rounded. Drop the lemon wedge. Finished.

Daniel Edwards, co-founder, Four hundred rabbitsLondon