Brighton’s Best Cocktail Club: Picante Margarita from Bonsai Plant Kitchen
‘One of our best-selling cocktails,’ says Bonsai Plant Kitchen owner Zack Stubbs. ‘A spicy, fragrant margarita that pairs perfectly with fantastic dishes such as tempura ‘prawns’ or our salt-and-pepper oyster mushrooms. Easy to make at home, with surprisingly impressive results.’
Ingredients
50ml tequila
20ml fresh lime juice
15ml agave syrup
3 slices fresh chilli
4 coriander leaves
Tajín seasoning, for the rim
Lime wheel, to garnish
Method
1. Add the chilli and coriander to a cocktail shaker and gently muddle.
2. Add the tequila, lime juice and agave syrup.
3. Fill the shaker with ice and shake well.
4. Double strain into a glass with a Tajín rim.
5. Garnish with a dehydrated lime wheel.
The details
Bonsai Plant Kitchen
44-45 Baker Street, Brighton, BN1 4JN
01273 708089; bonsaiplantkitchen.co.uk
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