Manzarita Food

MANZARITA

Steps:

• In a cocktail shaker, muddle the lemon quarters with the ground cinnamon.
• Add ice and the tequila, elderflower liqueur and apple juice and shake well.
• Strain into an ice-filled rocks glass and garnish with the cinnamon stick.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

MEZCAL MANGARITA

Steps:

• Tip the chopped mango into a blender and blitz with 50ml water (you may need to add a little more if it's a large mango).
• Pour the blitzed mango juice into a cocktail shaker with the mezcal, lime juice and agave syrup. Fill with ice and shake until the outside of the shaker feels ice cold. Strain the cocktail into a martini or coupette glass and garnish with a mango peel twist.