If you ever needed an excuse to indulge in a margarita, today is your lucky day. 22 marks National Margarita Day (yes, it’s a thing, and yes, we will be celebrating it), so are pulling out all the stops to serve their very best tequila cocktails – and one of our favourites happens to be this unique recipe from fine-dining Cantonese restaurant, .
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With outposts in and Hanway Place, Hakkasan is renowned for its delectable cuisine – think sesame prawn toast, salt and pepper squid and its signature Peking duck – and is widely-known as the in London. Its cocktail bars shouldn’t be overlooked, either. Helmed by mixologist Wendy Hopkins, the cocktail menu is filled with imaginative serves, one being the Silk Road Margarita which pays homage to the ancient Eurasian Silk Road trade route, renowned for its rich tapestry of diverse and exotic ingredients.
“The Silk Road was an ancient network of trade routes that connected the east and west, facilitating cultural exchange and commerce between different civilizations. It has its roots in the Han Dynasty of China, around the second century BC,” explains Hopkins.
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“The network of interconnected routes spanned thousands of miles, facilitating the exchange of goods, technologies, and cultural practices between Asia, the Middle East, Africa, and Europe. The Silk Road remains a symbol of interconnectedness, cultural exchange, and the enduring impact of trade on shaping the course of history.”
The result? A luxurious blend of pistachio-infused Casamigos Blanco tequila, adding a nutty depth to the traditional base, fresh pineapple juice, agave and lime for a zesty kick. Hopkins adds: “The tasting notes are agave and pistachio, which makes a very silky cocktail with an almost velvety texture.” Served at both Hakkasan bars in London and also available as a non-alcoholic option, this is definitely a cocktail worth trying. Here’s how to make it at home.
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Ingredients Method
Ingredients
Method
- Add all ingredients to a cocktail shaker and shake.
- Double strain before pouring over ice in a rocks glass.
Ingredients Method
Ingredients
Method
- Mix ingredients together freezer bag and sous vide (vacuum-seal) and immerse in 50°C water for two hours.
- Gently stir the paste halfway through.
- After two hours, remove bag from the heat and place into the freezer for another hour.
- Filter the mixture with a double cloth and add into a sealproof container.
- Place in the fridge and use when needed. If pistachio paste floats to the top, remove it.
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