Below, the company’s operations manager, Simone Crepaldi, shares how to create the “fresh and spicy” Mexican Takeaway cocktail, which the bar sells between 300 and 350 of a month, costs around £2.56 to make and retails at £12.
Crepaldi said: “If you like spicy margaritas this is one of the best twists. Delicious, fresh and spicy.
“Once the homemade ingredients are prepped, it’s very easy [to make].
“The flavour combination and its garnish [make this cocktail stand out], it’s amazing. We use a mini taco filled with guacamole and coriander leaf and place it on the top of the ice column.”
Let's get into it...
Equipment required:
- Tin on tin shaker
- Strainer
- Double strainer
- Bar spoon
- Column ice
- Highball
Ingredients:
- 10ml Jalapeño infused Ocho tequila
- 10ml Bruxo X Mezcal
- 5ml Italicus
- 10ml Tio Pepe fino Sherry
- 25ml coriander syrup
- 25ml lime juice
- 2ml of 10% saline solution
- 330ml tonic water
- 1 ice column
- 20g Carlistan pepper
- 8g Scotch bonnet pepper
- 2g Star Anise
Method:
Jalapeno Tequila (Yield: 500ml / Shelf life: 2 months)
- Place the peppers, star anise and 500ml of Ocho Tequila into a Sous Vide Bag for at least 1hr
Coriander Syrup (Yield: 200ml / Shelf life: 2 weeks):
- Blend and strain 20g of coriander with 20g of sugar syrup
The cocktail (Yield: 1 serve):
- Add all ingredients, minus the tonic water, to the tin shaker
- Strain and top with tonic water
- To make the optional mini taco garnish, use a small circle cutter on a tortilla wrap, make into a taco shape using a toothpick and fry before filling with guacamole
- Garnish with the filled mini taco, if using, and serve
Cost breakdown (excl. VAT):
- Tio Pepe –75cl bottle: £9.25 / per cocktail: £0.12
- Ocho Tequila – 50cl bottle: £15.69 / per cocktail: £0.31
- Italicus – 70cl bottle: £22.70 / per cocktail: £0.16
- Burxo X – 70cl bottle: £25.98 / per cocktail: £0.37
- Lime juice – per cocktail: £0.23
- Column ice – per cocktail: £0.80
- Tonic water – 330ml bottle: £0.55 / per cocktail: £0.03
- Carlistan pepper – per cocktail: £0.12
- Scotch Bonnet – per cocktail: £0.10
- Star anise – per cocktail: £0.07
- Coriander – per cocktail: £0.15
- Sugar syrup – per cocktail: £0.10
If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com for more information.
