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(Y)our best cocktails of 2017 – Margaritas
Not a drink you’d typically associate with Bundaberg Brewed Drinks the ever so popular Margarita got quite a bit of love this year. Looking at the recipes and photos below there is absolutely no wonder why.
Pineapple & Coconut Margarita
Serves: 1 drink
Ingredients
- 40mL Coconut Tequila
- 20mL Triple Sec
- 80mL Pineapple and Coconut Soda
- Juice of one lime
- Ice
Instructions
- Add all ingredients to glass and stir.
- Add ice to fill glass. Enjoy!
Guava Margarita
Serves: 1 drink
Ingredients
- 30mL Tequila
- 20mL Cointreau
- 30mL freshly squeezed lime juice
- 40mL Bundaberg Guava
- Ice
- Frozen berries and mint for garnish
Instructions
- Add all ingredients to glass and stir.
- Add ice to fill glass.
- Garnish with berries and mint. Salud!
Floral Margarita
Serves: 2 small drinks
Ingredients
- 30mL Blanco Tequila
- 15mL Rose Liqueur
- 15mL Elderflower Liqueur
- 60mL sparkling Guava Soda
- 30mL freshly squeezed lime juice
- Ice
- Edible flowers for garnish
Instructions
- Place all ingredients in a cocktail jug with ice and stir gently with a long bar spoon.
- Lightly rub the top rim of your favourite cocktail glasses with the limes used for juicing then gently place glass in a mixture of vanilla bean sugar lightly coloured with rose pink food colouring.
- Pour drink into glasses, garnish and serve with a variety of edible flowers
Guava Margarita Spritzer
Serves: 1 drink
Ingredients
- 60mL Session Tequila Blanco
- 40mL triplesec
- 60mL freshly squeezed lime juice
- 60mL BundabergGuava
- Ice
Instructions
- Place all ingredients in glass and gently stir
- Add ice to fill glass
- Enjoy!
Hibiscus Key Lime Margaritas
Serves: 2 drinks
Ingredients
For the hibiscus concentrate
- ½ cup dried hibiscus flowers
- 2½ cups boiling water
For the cocktail
- 30mL tequila
- 30mL St Germain
- 30mL key lime juice
- 120mL hibiscus tea concentrate
- 2 tablespoons simple syrup
- 1 bottle Bundaberg Ginger Beer
- ice
To garnish
- salt for the rim
- hibiscus flowers
Instructions
Make the concentrate
- Pour the boiling water of the hibiscus flowers in a large dish. Allow to cool to room temperature then strain, pressing on the flowers to remove any liquid. Discard the solids. The concentrate can be stored for up to 3 days in the fridge.
Mix a drink
- Rim 2 double old-fashioned glasses with salt and fill with ice, set aside.
- Fill a cocktail shaker with ice then add the tequila, St Germain, key lime juice, tea concentrate and simple syrup. Shake vigorously then strain the liquid evenly between the 2 glasses. Fill to the top with ginger beer and garnish with a slice of key lime and a hibiscus flower. Serve immediately.
Note: This recipe makes a big batch of hibiscus tea concentrate, refrigerate any leftovers. You can also mix small amounts with lemonade for a fun mocktail for friends and family that aren’t feeling the cocktail vibe!
Rhubarb Ginger Beer Margaritas
Serves: approx 2.5 cups syrup for multiple cocktails / 1 cocktail per recipe
Ingredients
For the rhubarb citrus simple syrup
- 5 cups roughly chopped rhubarb
- peel of 1 navel orange, white pith removed if possible
- 1½ cup granulated sugar
- 1½ cups water
For the rhubarb ginger beer margarita
- ¼ cup rhubarb simple syrup
- 40mL Blanco tequila
- 30mL lime juice
- Bundaberg Ginger Beer
- ice
Instructions
To make the syrup
- Combine the rhubarb, orange peel, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the rhubarb has completely broken down and the liquid has thickened. About 20-25 minutes. Remove from the heat and allow to cool slightly.
- Set a fine-mesh strainer over a large bowl and pour the rhubarb mixture into it pressing on the solids with a wooden spoon to release all of the liquids. Transfer the syrup to an airtight container and stir in the refrigerator. (To save the “jam” simply remove the orange peels and transfer the rhubarb solids to an airtight container and stir in the fridge.)
To make a Rhubarb Ginger Beer Margarita
- If garnishing with rhubarb, wrap thin strips of rhubarb around the inside of the serving glass. Combine the simple syrup, tequila, and lime juice in the serving glass. Stir to combine, fill with ice and top with ginger beer. Stir again right before serving. Top with skewers filled with candied ginger and lime wheels if desired.
Note: When making the simple syrup don’t throw out the solids that you strain out at the end of the cooking time. They make an amazing jam for toast!
