It is 5 o’clock We Weekly† cocktail guru Mark Addison shows U.S three ways to mix up our margaritas this summer and how to take your favorite summer cocktail up a notch. Whether you like your sips more sweet or savory, he has the perfect match for you. Watch the exclusive video above to see how it’s done and scroll down for full recipes.
Its signature “Markarita” is a “refreshing twist on the classic drink that still stays true to its sunny origins south of the border,” while the “Dahlia” margarita celebrates Mexico’s national flower and exudes floral notes through the drink. from its pink color to the use of elderflower liqueur.
If you really want to impress your guests, try the “Margarita Flora,” which has “a delicious bouquet of hibiscus tea, homemade honey-lavender syrup, and a splash of rose water.”
For these recipes and more similar recipes, pick up Addison’s cocktail chameleon† To spice up your own cocktail game even more, pick up his new Salt Collection†
Dahia Margarita
Makes 1 drink
INGREDIENTS:
Nectar of agave
1 1/2 oz blank tequila
1 oz elderflower liqueur
2 oz fresh pink grapefruit juice
1/2 oz fresh lime juice
1 dahlia flower, or substitute an orchid or nasturtium flower
INSTRUCTIONS:
Place the flour in the ice mold, fill with room temperature water and freeze overnight or until completely set.
Pour a thin layer of agave syrup on a plate and spread a thin layer of Floral Salt on another plate.
Dip the half rim of the glass in the agave nectar and roll in the Floral Salt.
Fill the shaker with ice and add all ingredients, shaking until well chilled.
Place the flower ice cream ball in the glass and strain the contents of the shaker.
Margarita Flora
Makes 1 drink
INGREDIENTS:
1 ounce. lavender syrup (recipe below), plus some salty rim
1 1/2 oz. blank tequila
1 ounce. orange liqueur
1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
1 ounce. strong hibiscus tea, chilled
1/8 tsp. rose water
1 edible flower
INSTRUCTIONS:
Pour a thin layer of lavender syrup on a plate and spread a thin layer of Floral Salt on another plate.
Dip half the rim of the glass in the syrup and roll in the Floral Salt.
Combine all ingredients in a cocktail shaker filled with ice and shake until well chilled.
Add fresh ice to the prepared glass and strain the contents of the shaker over the fresh ice.
Garnish with an edible flower.
lavender syrup
Makes 5 oz.
INGREDIENTS:
1/2 c. water
1/2 c. sugar
2 tablespoons. dried lavender flowers
INSTRUCTIONS:
In a small saucepan, bring the water and sugar to a boil and stir until the sugar is completely dissolved.
Stir in the lavender flowers, push them under the surface with a spoon and immediately remove the pan from the heat.
Cover and let steep for 20 minutes.
Strain through a fine sieve and press firmly with the back of the spoon to extract the remaining syrup. Pour into a glass bottle and refrigerate.
MARKARITA
Makes 1 drink
INGREDIENTS:
1/2 oz agave nectar plus some for the salty edge
2 oz reposado tequila or mezcal
1 oz orange liqueur
1/2 oz fresh orange juice
1 oz fresh lemon juice
1 oz fresh lime juice
1 slice of lemon
1 lime wedge
1 orange wedge
INSTRUCTIONS:
Pour a thin layer of agave syrup on a plate and spread a thin layer of Citrus Salt on another plate.
Dip half the rim of the glass in the agave nectar and roll in the Citrus Salt.
Fill the cocktail shaker with ice and add the remaining ingredients, shaking until well cooled.
Pour into the prepared glass and place a skewer of the lemon, lime and orange wedges opposite the salted rim.
All recipes courtesy of Cocktail Chameleon by Mark Addison (Assoulline 2017)
