La mejor receta del mundo para un cóctel tipo Margarita Bonsai
En Truce, el copropietario David Mor ofrece esta original versión de la Margarita Bonsai, una bebida que probablemente se remonta a la década de 1980, cuando simplemente se la conocía como Margarita de Melón o Margarita Midori, por su ingrediente principal.
At Truce, co-owner David Mor offers this playful riff on the Bonsai Margarita, a drink that likely dates back to the 1980s when it was simply called a Melon Margarita or a Midori Margarita, after its star ingredient. In this version, Midori is swapped out for fresh cantaloupe juice and a French melon liqueur.
Ingredients
Serving: 1
- 2 ounces chamomile and chrysanthemum tea–infused tequila (see Editor’s Note)
- 3/4 ounce lime juice
- 1/2 ounce melon liqueur, preferably Aelred’s Melon aperitif
- 1/2 ounce cantaloupe syrup (see Editor’s Note)
- pinch of salt
Garnish: salt (to rim the glass), lime wheel.
Directions
- Line the rim of a rocks glass with salt and set aside.
- Combine ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into the prepared rocks glass over fresh ice and garnish with a lime wheel.
Tea-Infused Tequila
75 grams tea, preferably equal parts of Emperor’s Chamomile and Emperor’s Snow Chrysanthemum
from Rare Tea Cellars, or Tazo Chamomile
1 liter blanco tequila
Combine and let infuse at room temperature for 25 minutes. Fine-strain through a cheesecloth and rebottle. Keeps indefinitely.
Cantaloupe Syrup
Combine equal parts of cantaloupe juice and sugar in a blender and blitz on medium speed for 1 minute. Keeps, refrigerated, up to 1 week.
