A margarita with a tropical multi-sensory twist.
Ingredients
- 4 pieces ginger flower petals
- 5 ml Giffard agave syrup
- 30 ml lime juice
- 15 ml triple sec
- 50 ml tequila
- 1/4 of a bar spoon chilli flakes
- Ginger flower syrup to garnish
Method
- Press the ginger flower petals into the bottom of your Boston shaker using a muddler, a tool similar to a pestle, to release the flavour.
- Add the remaining ingredients.
- Shake for 12 seconds to infuse the flavours.
- Fine strain into a coupe glass – its shallow, broad bowl helps to diffuse the aromatics.
- Garnish with ginger flower syrup to create a burst of floral, spicy flavour.
An escapist colada with a rainforest air.
Ingredients
- 3 pieces fresh pineapple chunks
- 50 ml Kara coconut cream
- 50 ml pineapple juice
- 15 ml pandan syrup
- 15 ml coconut liqueur
- 15 ml Myers rum
- 45 ml Blanco rum
- Pandan leaves to garnish
Method
- Blend all the ingredients, without ice, in a Boston shaker. This “dry shake” improves the blending of ingredients and whips more air into the cocktail, creating a lighter texture.
- Fill a Zombie glass (also known as a Collins or a highball glass) three quarters full with ice – its tall and thin shape accommodates ample ice and provides a canvas to show off the layers of colours.
- Carefully pour the mixture over the ice to release the aromas, maintain the layers and chill the drink without diluting it.
- Finish with a garnish of pandan leaves for a subtle grassy and sweet aroma akin to vanilla, coconut or almond.