Celebrate National Margarita Day with Sydney Restaurant Group
To show our love of the sometimes spicy, sometimes sweet and often tart cocktail we sat down with Sydney Restaurant Group master mixologist, director & self proclaimed Queen of the Margi, Nicola Drakopoulos to chat through all things margaritas & share some of her favourite recipes.
Funnily enough, if you had told me in my younger years that I would one day enjoy a margarita, I would have laughed. Nowadays, a well-crafted spicy margarita has become one of my all time faves. The combination of refreshing citrus and the subtle heat from chilli is just so irresistible. While keeping it classic is great, I am forever crafting my own unique versions of a margarita. A couple of my signature creations include my Clarified Margarita which includes milk … trust me… you have to try it. A Coral Kiss is my close second fave signature riff on a margi - combining the smoky notes of Mezcal with the bittersweet touch of Aperol!
In celebration of National Margarita Day, I am willing to spill my secret recipes, so get shaking and check them out below…
A Coral Kiss (beginner friendly)
45ml Tequila
15ml Mezcal (I reach for Del Maguey La Vida Mezcal)
15ml Aperol
15ml Pineapple Juice (remember fresh is best)
15ml Fresh squeezed Lime Juice
5ml Agave Syrup
1. Fill your cocktail shaker with ice
2. Then add the tequila, mezcal Aperol and Pineapple Juice
3. Squeeze in 15ml fresh lime juice
4. Shake, shake , shake for a good 15 seconds
5. Double strain into your preferred glass
6. Take a sip & transport yourself to an island holiday.
Clarified Margarita (slightly more advanced)
45ml Tequila
15ml Cointreau
15ml Sugar Syrup
30ml Fresh squeezed Lime Juice
60ml Full Cream Milk
1. Combine all your ingredients in a tumbler & place in the fridge to keep overnight
2. Wake up & think TEQUILA
3. Strain the ingredients through a cheesecloth (it’s worth it we promise)
4. Pour into a tumbler, add ice & voila!
This is a great one to batch. Simply increase the quantities as needed.
If you’re planning on trying your hand at creating your very own margarita recipe, I suggest starting with swapping out a basic ingredient like Cointreau for something a little different, like Aperol and if you want to push it further, try experimenting with additional flavours like pineapple or chili. You’ll be surprised at just how easy it can be – get in there and get shaking guys!
Now that you’ve got your signature margarita sorted, it’s time to pair it with the perfect snack. Fresh seafood, like anchovies on toast, oysters, and sashimi, is a personal favourite, but I also have a soft spot for guacamole and anything fried, you cant go wrong with that combo.
In honour of Margarita Month we are celebrating with a selection of $14 Patron margis available from 19th February until 10th Marth at The Budgewoi Hotel.
