POMEGRANATE ROSE MARGARITA

This is one of our winter favourites at Arabica Bar & Kitchen & Arabica King's Cross. Its fruity, sharp and sour, just like a margarita ought to be with a little kick from the Salt & pepper rim with gentle floral notes from the Rosewater.

SERVES:

1

PREPARED IN:

Less than 30 minutes

DIFFICULTY:

Super Easy

INGREDIENTS

40ml Tapatio Blanco

10ml Aperol

15ml vanilla syrup

15ml lime juice

35 ml fresh pomegranate juice

½ tsp rosewater

Salt & pepper mix

50g pink peppercorns, crushed

50g Maldon sea salt, lightly crushed.

10g Urfa chilli, crushed flakes

To Serve

Old fashioned glass

¼ fresh lime

Salt & pepper mix

Fresh pomegranate seeds

METHOD

Rub the rim of a tumbler with the lime, then dip the glass in the salt & pepper mix, to coat.

Hard shake all the liquids with ice, then strain into the glass. Serve on the rocks, garnished with a few pomegranate seeds.

Recipe by Mila Stibrova, Head of Spiritous Affairs at Arabica.

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