Cocktail of the week: Bar des Prés' margarithai – recipe
Serves 1
For the infusion
15g lemongrass, chopped into 1cm pieces
750ml tequila blanco – we use Volcan
For the drink40ml lemongrass-infused tequila (see above and method)20ml mezcal – we use Casamigos10ml agave syrup
20ml fresh lime juice
5 fresh coriander leavesHawaiian black salt, to rim the glass (optional)1 stick lemongrass, to garnish
Put the chopped lemongrass in a clean jar, add the tequila, seal tightly and leave to infuse for 24 hours (if you prefer, make it with less tequila, in which case reduce the amount of lemongrass accordingly). Fine strain into a clean jar, then seal and store.
To build the drink, measure all the liquids into a shaker filled with ice, add the coriander leaves and shake hard for 10 to 12 seconds. Double strain into a chilled coupe glass – rim it with black salt first, if you like – garnish with a stick of lemongrass and serve.
Sascha Angelucci, bar manager, Bar des Prés, London W1
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The Guardian
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