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Summer Margarita Recipe from Cocktail Master Mark Addison

It’s 5 o’clock We weekly!!Cocktail master Mark Addison Is displayed We Three ways to mix margaritas this summer and a few notches of your favorite summer cocktail. Whether you have a sweeter or tastier bite, he’s perfect for you. Watch the exclusive video above to see how it works and scroll down to see the complete recipe.

His signature “Margarita” is “a classic drink with a refreshing twist and is still true to the origin of the sunny southern border.” “Dahlia” Margarita celebrates the national flower of Mexico and exudes a floral scent. Drink from pink to the use of elderflower liqueur.

Mark Addison

If you really want to impress your guests, try “Hibiscus tea, homemade honey lavender syrup, rose water splash has a soothing bouquet” and “Margarita Flora”.

For these and other recipes, Pick up Addison Cocktail chameleon.. To make your own cocktail game even more exciting Get his new salt collection..

Dahia Margarita

Make one cup

material:

Floral salt

Agave syrup

1 1/2 oz Blanco Tequila

1 oz Elderflower Liqueur

2 ounces of fresh pink grapefruit juice

1/2 ounce of fresh lime juice

Substitute one dahlia flower or orchid or nasturtium flower

procedure:

Place the flowers in an ice mold, fill with room temperature water and freeze overnight or until completely solidified.

Pour a thin layer of agave syrup on a small plate and spread a thin layer of floral salt on another small plate.

Soak half of the edge of the glass in agave syrup and roll with floral salt.

Put ice in a shaker, add all ingredients and shake until cool.

Place a flower ice ball in a glass and strain the shaker contents.

Margarita Flora

Make one cup

material:

Floral salt

1 ounce.Lavender syrup (recipe below), and some for salt trim

1 1/2 oz Blanco Tequila

1 ounce.Orange liqueur

1/2 oz fresh lime juice

1/2 ounce fresh lemon juice

1 ounce.Dark hibiscus tea, chilled

1/8 teaspoon rose water

1 edible flower

procedure:

Pour a thin layer of lavender syrup on a small plate and spread a thin layer of floral salt on another small plate.

Soak half of the edge of the glass in syrup and roll with floral salt.

Combine all ingredients in an ice-filled cocktail shaker and shake until cool.

Add fresh ice to the prepared glass and strain the shaker contents onto the fresh ice.

Decorate edible flowers.

Margarita time!Cocktail recipe studded with summer stars
Mark Addison

Lavender syrup

It will be 5 ounces.

material:

1 / 2c.water

1 / 2c.sugar

2 tablespoons.Dried lavender flowers

procedure:

Put water and sugar in a small saucepan, bring to a boil and stir until the sugar is completely dissolved.

Stir the lavender flowers, push them under the surface with a spoon, and immediately remove the pot from the heat.

Cover and soak for 20 minutes.

Sift finely and press firmly on the herbs behind the spoon to extract the remaining syrup. Put the funnel in a glass bottle and refrigerate.

MARKARITA

Make one cup

material:

Citrus salt

1/2 oz agave syrup and some for salt trim

2 oz reposado tequila or mezcal

1 ounce of orange liqueur

1/2 ounce of fresh orange juice

1 ounce of fresh lemon juice

1 ounce of fresh lime juice

1 lemon wedge

1 lime wedge

1 orange wedge

procedure:

Pour a thin layer of agave syrup on a small plate and spread a thin layer of citrus salt on another small plate.

Soak half of the edge of the glass in agave syrup and roll with citrus salt.

Put ice in a cocktail shaker, add the rest of the ingredients and shake until cool.

Pour into the prepared glass and place a skewer of lemon, lime and orange wedges on the opposite side of the salted rim.

All recipes courtesy of Cocktail Chameleon by Mark Addison (Assoulline 2017)



Summer Margarita Recipe from Cocktail Master Mark Addison

Source link Summer Margarita Recipe from Cocktail Master Mark Addison

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