What Baba Cooked

Mixology 101

Having a couple of cocktails up your sleeve is always a good idea, and let’s face it: nothing says we’re going to have fun like getting a margarita in everyone’s hand!

I have more photos of margaritas on my camera roll than I’d ever dare to tally up, and while I don’t remember when or where I tried my first margarita, the combination of citrus, salt, and tequila had my name all over it from the first sip. The recipe below is my go-to, and I can promise you that NOTHING has been more thoroughly tested than my margaritas…

My Classic Margarita

  • sea salt for the rim of your glass (cocktail style or tumbler)
  • 45ml good quality tequila
  • 30ml Cointreau or similar citrus liqueur
  • 30ml fresh lime juice, use a cut half for your salt rim
  • 30ml agave or simple syrup
  1. Prepare your rim by tracing the lime half along the rim of your glass, then dip onto a plate with sea salt, either all around or partially.
  2. In a cocktail shaker add ice, tequila, cointreau, lime juice, and syrup. Mix well and pour into your glass.
  3. To soften the alcohol content pour into a tumbler and top up with soda water.
I think the first time I tried a mezcalita was in Mexico and I remember doubting I’d enjoy it, having never tried a spicy rim and not being a fan of spicy drinks in general. Instead I was completely bowled over by the smokiness of it, and the heat of the rim was somehow perfect!

The Mezcalita – smokey tequila magic

  • tajin seasoning for the rim of your glass
  • 45ml Mezcal tequila
  • 30ml Cointreau or similar citrus liqueur
  • 30ml fresh lime juice
  • Orange juice: either 30ml or enough to top up a tumbler
  1. Prepare your rim by tracing the lime half along the rim of your glass, then dip onto a plate with the tajin, either all around or partially
  2. In a cocktail shaker add ice, mezcal, cointreau, and lime juice. Mix well and pour into your glass.
  3. Add however much orange juice you like to the glass, and enjoy.

The Hugo Spritz is a recent find and fast on it’s way to being a favourite. This is one you’ll find all over restaurant and cafe menus in Europe, and is a delicious alternative to the ubiquitous Aperol spritz. Grab yourself a bottle of St Germain, some prosecco, and let summer roll on.

The Hugo Spritz

  • fresh mint, about six leaves
  • 30ml elderflower liqueur, like St Germain
  • 30ml simple syrup
  • a fresh lime cut into small wedges or slices
  • 150 ml Prosecco
  • soda water
  • a handful of ice
  1. Into a large gin and tonic-style goblet add the ice, mint leaves, a few lime wedges, and elderflower liqueur. Give it all a stir.
  2. Add the prosecco.
  3. Top up with the soda water, however much or as little as you like.