Rick’s mar­garita

The Australian Women's Weekly - - Contents -

I asked Ryan Chetiyawar­dana, the king of cock­tails in Lon­don, to come up with a su­per mar­garita for our restau­rants. He adds a slice of mango dipped in Ta­jín sea­son­ing, which is chilli pow­der, de­hy­drated lime juice and salt, which he says ‘gives a pi­quant salin­ity that con­trasts the flavours won­der­fully’.


45ml 100% agave blanco te­quila

25ml Coin­treau

20ml freshly squeezed lime juice slice of mango

Ta­jín sea­son­ing (see note)

Shake the te­quila, Coin­treau and lime juice very hard over a full shaker of cubed ice un­til the shaker is frosted. Dou­ble strain into a chilled cock­tail glass, with­out ice, and gar­nish with the slice of mango dipped in Ta­jín sea­son­ing.

Rick’s mar­garita

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