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
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.