Light, vegetal and aromatic, this British twist on a Margarita from London’s Oxo Tower is a breath of fresh, tequila-spiked air. “I wanted to create a drink that was representative of not only myself, but of England,” says bartender Sophie Bratt. “Being a Yorkshire girl living in London, I love to escape to the parks of London to read, so I gathered a lot of inspiration from the surroundings.” Lightly muddled sugar snap peas and mint release their vibrant oils, which pair beautifully with orange flower water and a homemade Earl Grey tea syrup. “I absolutely love Earl Grey tea and my nan always told me it was very British, making it perfect for the floral and botanical tone of the Margarita,” says Bratt. If you’re skeptical about a British take on a Mexican cocktail and need some convincing, consider this: It was a finalist in Patrón’s prestigious 2017 Margarita of the Year competition. How’s that for credentials?
English Garden Margarita
1.5 oz Tequila
.5 oz Patrón Citrónge Orange
.75 oz fresh Lemon Juice
.5 oz Apricot Liqueur
.5 oz Earl Grey Tea Syrup
3 drops Orange flower water
2 sugar snap peas
2 sprigs of Mint
Smoked salt, for the rim
- Rim a rocks glass with pumpkin oil and smoked salt. If you do not have pumpkin oil, you can rim the glass in extra Earl Grey tea syrup.
- Add one cracked sugar snap pea and one sprig of mint to a shaker, and lightly muddle.
- Add liquid ingredients to the shaker, then add ice and shake vigorously.
- Double strain with a fine mesh strainer into the rimmed glass and add fresh ice.
- Garnish with mint sprig and sugar snap pea.
Earl Grey Tea Syrup
1 Cup White Sugar
1 Cup Water
Earl Grey Tea Bags
- Add all ingredients to a saucepan. Bring to a simmer and allow the tea to steep for 5-10 minutes, depending on how strong you want the tea flavor to be.
- Strain the syrup through a fine sieve into a jar and refrigerate prior to serving. Makes approximately two cups.