Garden Margarita

Garden Margarita

Vivir Blanco Tequila | Garden-grown Cordial

Sour | Seasonal | Surprise!

ABV: 19.4% / Vol: 100ml

ALLERGENS: Will vary

Sir Francis Bacon once quipped that a garden is the greatest refreshment of the
human spirit. We agree, but only if the spirit is tequila.

*PLEASE NOTE THAT THIS COCKTAIL CHANGES EVERY 2 MONTHS. THE RECIPE BELOW IS ONLY THE VERSION CURRENTLY BEING SERVED*

Global Gardens

3.170km

Lab 22

Our CO-LAB

Learn about Natures Global Gardens

Recipe

Cocktail Spec:

40ml Vivir Tequila
7.5ml Somerset Apple Eau de Vie
2.5ml Giffard Sour Apple
30ml Apple and Sage Cordial

Garnish/Serve:

Sage, and Olive Oil Cracker

Glassware

Nick & Nora

Recipes:

Ascorbic Acid, Braeburn Apples, Fresh Sage, Ice, Pectolase, Malic Acid, Citric Acid

Method:

Make 300g of a 1% ascorbic acid solution. Combine in a blender with 300g chopped braeburn apples, 5g fresh sage, 50g ice and 4g pectolase powder. Blend until smooth, transfer to an airtight container and refrigerate for 30-45 minutes. Spin in centrifuge at 4000rpm for 10 minutes to clarify (or alternatively strain through a muslin cloth). Add sugar at 2:3 sugar:liquid and stir until dissolved. Add 2% malic acid and 2% citric acid to total weight. Stir until dissolved and bottle.

Plain Flour, Water, Olive Oil, Salt, Dried Sage

Method:

Add 200g plain flour, 160g water, 50g olive oil, 1.5g salt and 1g dried sage to mixing bowl and mix by hand until smooth. Allow to rest for 20 minutes. Spread into leaf-shaped tuille mould until filled, and scrape off excess. Bake for 5 minutes until solid. Remove from tuille mould, and bake for a further 7 minutes. Allow to cool, then store in an airtight container.

Method:

Add all ingredients to boston tin and shake.
Fine strain into chilled Nick & Nora.

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