Guru Mark Addison’s Summer Margherita Recipes

It’s five o’clock us weekly! Guru Cocktail Mark Addison He appears we Three ways to mix up a margarita this summer and how to spice up your favorite summer cocktail a little bit. Whether you like your sips sweeter or more salty, it’s just right for you. Watch the exclusive video above to see how it’s done and scroll down for the full recipes.

His signature “Marcarita” is “a refreshing twist on a classic brew that’s still true to its sunny origins south of the border,” while the “Dahlia” margarita celebrates Mexico’s national flower and exudes floral notes by sipping from its pink to use liqueur.

Mark Addison

If you really want to impress your guests, try the Flora Margarita, which “contains a delicious bouquet of hibiscus tea, homemade honey lavender syrup, and a drizzle of rosewater.”

For these recipes and more, choose Addison’s Recipes Chameleon Cocktail. To up your cocktail game even more, choose his new set of salt.

suburban daisy

Makes one drink

Ingredients:

floral salt

agave nectar

1 1/2 ounces white tequila

1 ounce of liquor

2 ounces fresh pink grapefruit juice

1/2 ounce fresh lemon juice

1 dahlia flower, or orchid replacement or nasturtium

instructions:

Place the flower in an ice tray, fill it with room temperature water, and leave it in the freezer overnight, or until completely firm.

Pour a thin layer of agave syrup onto a small plate and spread a thin layer of floral salt on another small plate.

Dip half of the rim of the glass in agave nectar and roll it in floral salt.

Fill a blender with ice and add all ingredients, shaking until well cooled.

Put a pink snow globe in the glass and filter it into the contents of a shaker.

Margherita Flora

Makes one drink

Ingredients:

floral salt

1 oz. Lavender syrup (recipe below), plus a pinch of salt

1 1/2 ounces white tequila

1 oz. orange liqueur

1/2 oz. Fresh lemon juice

1/2 oz. Fresh lemon juice

1 oz. Strong hibiscus tea, chilled

1/8 tsp. Rose water

1 edible flower

instructions:

Pour a thin layer of lavender syrup onto a small plate and spread a thin layer of floral salt on another small plate.

Dip half of the rim of the cup into the syrup and roll it in the floral salt.

In a cocktail shaker filled with ice, combine all ingredients and shake until well cooled.

Add fresh ice to prepared glass and strain contents of blender over fresh ice.

Decorated with an edible flower.

Margarita time!  Star-studded cocktail recipes for summer
Mark Addison

lavender drink

Makes 5 oz.

Ingredients:

1/2 c. Water

1/2 c. Sugar

2 tbsp. dried lavender flowers

instructions:

In a small saucepan, bring the water and sugar to a boil, stirring, until the sugar is completely dissolved.

Add the lavender flowers, pushing them under the surface with a spoon, then immediately remove the pan from the heat.

Cover and let it soak for 20 minutes.

Strain through a fine sieve, pressing firmly on the herbs with the back of a spoon to extract any remaining syrup. Funnel in a glass bottle and put in the refrigerator.

Marcarita

Makes one drink

Ingredients:

citrus salt

1/2 ounce agave nectar plus some salt

2 ounces tequila or mezcal

1 oz orange alcoholic drink

1/2 ounce fresh orange juice

1 ounce fresh lemon juice

1 ounce fresh lemon juice

1 piece lemon

1 lemon wedge

1 piece of orange

instructions:

Pour a thin layer of agave syrup onto a small plate and spread a thin layer of citrus salt on another small plate.

Dip half the edge of the glass in agave nectar and roll it in the citrus salt.

Fill a cocktail shaker with ice, add the rest of the ingredients and shake until well cooled.

Pour into prepared glass and place a skewer of lemon, lime, and orange against the salted rim.

All recipes courtesy of Mark Edison’s Chameleon Cocktail (Assoulline 2017)

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