Three innovative takes on the classic margarita
Discover London's best spins on the world-famous cocktail, plus a recipe to recreate it yourself.
I’m in a group chat called Spicy Margaritas etc. The ‘etc’ in the title is there in the (unlikely) event we divert from this fiery spin on a classic cocktail, but so far in our several rendezvous, that is yet to happen. We like to be consistent.
Margaritas have sharply surpassed the paloma as my once favourite alcoholic drink, mostly because when I ask for the former, it’s an easy interaction with the bartender, whereas the latter is either met with confusion, poor construction (I’m firmly in the pink grapefruit juice, not pink grapefruit tonic, camp) or lack of ingredients. So I’ve turned to an easier-to-make tequila based drink to make my face twist like a baby eating a lemon wedge.
It seems I’m not the only person who loves a margarita (who knew?!) It’s one of the most popular cocktails in the world, said to have first been concocted somewhere around the US / Mexico border anywhere from the 1930s to 50s. To my knowledge, the marg has always leaned more into its Latin roots, with folklore stating it was created in 1938 in a restaurant halfway between Tijuana and Rosarito in Baja California. There’s one rumour suggests it was founded in honour of a Mexican showgirl, whilst another implies its creation was over the border in Texas.
Regardless of how it came to be, the margarita remains simple, delicious and a truly classic cocktail. And I’ve taken great pleasure in exploring the various spins on it that have emerged in recent years, especially here in London. From spicy Tajín, to decadent jammy plum, here are three of the best margaritas I’ve come across, and for good measure, a recipe to recreate this classic at home.
Have a great weekend,
Kira
Spiced mango margarita, El Pastor
With four outposts across London (Soho, London Bridge, Battersea Power Station and King’s Cross) El Pastor has long been my go-to for bringing the fresh and flavourful tastes of Mexico to the capital. From its zingy guac to immaculate cocktails, there’s plenty to dive into here. The margarita selection is vast, but the best of the bunch is the spiced mango, a frozen iteration of the classic. For something smokier, opt for the mezcarita, a margarita made with Mezcal Verde Momento, fresh lime juice, Cointreau and aguamiel. tacoselpastor.co.uk
Plum margarita, The Parakeet Pub
This eclectic Kentish Town stands out for good reason, not only due to its olive green facade on the (no offense) somewhat drab Kentish Town Road. The Parakeet pub — plus its intimate dining space with an ever-changing menu which
and I first tried a few months ago and haven’t stopped thinking about since — is the perfect place to sip on a warming margarita. Grab a high bar chair and order the plum margarita, made with El Jimador Reposado, plum wine, lime juice and agave. Topped with a dried citrus slice and (optional) salt on the rim, this sophisticated take on a margarita is best enjoyed on a cosy Monday evening, when the venue hosts live jazz nights. theparakeetpub.comGuava chilli sour, Fatt Pundit
I stumbled across Fatt Pundit following an afternoon of exploring the National Portrait Gallery a few months ago, though I’ve long heard of the restaurants spirited flavours. Amalgamating Asian cooking cultures, particularly the dishes born from when the Hakka people migrated to India from the Chinese province of Canton, I had no doubt the food would be incredible. What I wasn’t expecting were such complex cocktails alongside them. I went for the guava chilli sour, which can be made non-alcoholic (with Himalayan salt, red chilli, guava). Or, follow in my footsteps and spike it with tequila, making it another emulation of the classic margarita. fattpundit.co.uk
Mix it yourself
Try your hand at some at-home mixology with the below recipe. This simple margarita can be made both with and without alcohol (feel free to swap the tequila for a non-alcoholic spirit alternative such as Almave or Lyre’s) and is packed with zest and zing. The best part? It can be served on ice within half an hour.
Ingredients:
60 ml reposado tequila
30 ml fresh lime juice
30 ml orange liqueur (such as Cointreau)
15 ml agave syrup
2-3 thin slices of fresh jalapeño
Coarse sea salt for rim
Lime wedge for garnish
Preparation:
Run a lime wedge around the rim of the glass before dipping the edge into a shallow dish of coarse sea salt to coat. Set aside for later.
In a cocktail shaker (a glass jar with a lid will also do the trick), muddle (i.e. smush) the jalapeño slices gently to release their flavor.
Add the reposado tequila, fresh lime juice, orange liqueur, agave syrup, and ice to the shaker.
Vigorously shake the mixture until well-chilled.
Strain the cocktail into the prepared glass over fresh ice.
Add a lime wedge to the rim or float it in the drink.
Enjoy!
Now you've got me craving a plum margarita at 11am...!!