SPICY GRAPEFRUIT JALAPEÑO MARGARITA
For the margarita:
- 90 ml Tequila
- 120 ml Freshly-squeezed grapefruit juice
- 60 ml Fresh lime juice
- 2 teaspoons Agave nectar
- 2 or 3 Jalapeño slices
For the chili powder-salt mixture:
- 2 teaspoons Chili powder
- 2 tablespoons Himalayan pink salt
- 1 lime wedge
Place the tequila in a jar or cup. Add in the jalapeño slices plus the seeds. Let it sit for 20- 30 minutes. Remove the jalapeños from the tequila once the desired spiciness is reached.
Mix the chili powder and salt on a small, rimmed plate and set aside.
Run a lime wedge around the rim of your glasses, dip the rims in the chili powder/salt mixture and twist to coat.
Combine all the margarita ingredients in a cocktail shaker and fill with ice. Shake until combined and then pour it into your prepared glasses.
Add a grapefruit wedge, a few slices of jalapeño and serve.
RHUBARB AND GINGER GIN FIZZ
- 340 g rhubarb stalks (as pink as you can find, trim the ends and leaves and discard)
- 140 g caster sugar
- 270 ml gin
- 2 slices fresh ginger
- Soda water or a fancy tonic
- Sprig of rosemary
Cut the rhubarb into 2 - 3cm lengths.
Place all the ingredients into a sealable glass jar, seal and gently swirl.
Place in a dark cupboard, giving a gentle shake everyday until the sugar is dissolved. Taste to test for sweetness and add a little more sugar as needed.
Leave for 2-3 weeks (no more than 4) - when ready most of the colour will be lost from the rhubarb.
Strain through a coffee filter into a clean sterilized bottle.
Wrap the rhubarb into a clean tea towel and give a really good squeeze to extract all of the gin.
Serve with ice, soda water (or tonic) and a sprig of rosemary.
CHARRED LEMON GIN & TONIC
- 1 lemon
- 2 sprigs rosemary
- 1/2 tsp cilantro seed
- 1/2 cup gin
- 1 cup ice
- 1 1/3 cup cups tonic water
- pinch mixed peppercorns
Put a cast iron fry pan or heavy non-stick pan over a high heat and allow it to get hot.
Cut the lemon into quarters and place them cut side down in the hot pan. Once the lemon is charred turn to char the other cut edge.
Remove from the pan and set aside to cool.
Put the rosemary, cilantro seeds and gin into a cocktail shaker or measuring jug.
Use a wooden spoon to lightly bash the aromatics.
Divide the ice between two large round bottomed glasses.
Strain the gin into your glasses.
Top up with tonic water, stir briefly and add in your charred lemon quarters.
Serve immediately with a small pinch of whole peppercorns.
POMEGRANATE GINGER PALOMA
For the ginger syrup
- 1/2 cup honey
- 1 tablespoon fresh ginger chopped
- 8 leaves mint
For the paloma
- crushed ice
- 1/2 cup pomegranate juice
- 1/3 cup grapefruit juice
- juice of 1/2 a lime
- 2-4 tablespoons ginger syrup
- 2-3 ounces tequila
- ginger beer or sparkling water for topping
Bring 1/2 cup water, the honey and ginger to a boil over high heat. Once boiling simmer, 1-2 minutes and then remove from the heat. Add the mint, cover and steep 10-15 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks.
Fill your glass halfway with ice. Add the pomegranate juice, grapefruit juice, lime juice, syrup, and tequila. Stir to combine and then top with ginger beer. Garnish with mint.
STRAWBERRY BASIL MARGARITA
- 1/2 pint fresh strawberries
- 1/2 c. blanco tequila
- 5 oz. Cointreau
- 1 lime juiced (about an ounce)
- 1 tbsp honey raw if you have it
- 2-3 basil sprigs
- Himalayan pink salt
Pour about 1/4 cup of salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
Place the strawberries, tequila, Cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.