Do you eat Mexican without a margarita on the side? Okay, maybe you do, but do you really enjoy it without one? Probably not – so it's fitting that Covent Garden restaurant Cantina Laredo boast a drinks list full of exciting, punchy margarita variants, and they've shared two – including their signature cocktail – with Foodism. Casa Rita Margarita features aged reposado tequila, while the Hibiscus Margarita has subtle, notes of the hibiscus flower.
Casa Rita Margarita
· 100ml reposado tequila
· 40ml Cointreau
· 85ml lime juice
· simple syrup
· ice
For the syrup:
· 3 tbsp sugar
· 3 tbsp water
Gather the reposado tequila, cointreau, fresh limes, sugar and hot water. Mix 3 tablespoons of sugar to 3 tablespoons of hot water in a mixing cup. Stir thoroughly until all the sugar has dissolved. Squeeze your fresh lime juice making sure that all pips are removed. Measure and add the reposado tequila, cointreau, fresh lime juice and simple syrup into a cocktail shaker. Add ice as desired. Shake to ensure all ingredients are thoroughly mixed. Strain and serve immediately over fresh ice. Garnish with a lime wedge.
Hibiscus Margarita
· 35ml Ambar Blanco Tequila
· 10ml Cointreau
· 25ml hibiscus syrup
· 25ml fresh lime juice – 25ml
· 5ml Agave syrup
For the syrup:
· 50g dried hibiscus flowers
· 225g sugar
· 625ml hot water
Add sugar to boiling water. Stir thoroughly until all the sugar is dissolved. Add dried hibiscus flowers and cover. Soak for a minumum of three hours, then strain and bottle.
All all the ingredients to a shaker glass. Add the ice and shake hard for 10 seconds. Strain and serve over a sugar-rimmed martini or margarita glass.
