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Attention Marg lovers: your fave sweet and sour tequila tipple is now all fizzed up.
About the cocktail
When we dream of summer cocktails, they’re always light, always fresh, maybe fruity, and possibly fizzy. Whatever they are, they must inspire a satisfying post-sip ‘ahhhhh’. This drink could be a Mojito, perhaps a Caipirinha, maybe a Michelada, but truthfully, we’re often dreaming of a Margarita. Whether it’s the classic, a Tommy’s, or a frozen, fruity number, this tequila-based tipple has good times written all over it, and this Margarita Soda is no exception. The beauty of a Margarita, especially a Tommy’s, is its simplicity. Tequila, agave syrup and lime juice is all you need to make a bangin’ cocktail. On a hot summer’s day, this sweet and sour delight is so bright, light and refreshing that it feels like a miracle born of a mirage. This bonafide classic isn’t broken, it doesn’t need fixing and you can’t improve on perfection. But you can make perfection fizzy. A Margarita Soda is a Tommy’s with soda. Simple. But why? Some people like bubbles, and the soda is a subtle way to inject some effervescence. But like, actually why? Well, the soda also lengthens the cocktail to extend your sipping time. But why would you dilute a Marg? Don’t think of it as dilution – think of it as bringing a sophisticated balance to the marriage of complex, earthy tequila, sharp lime accents and light agave syrup. And yes, you can still salt the rim.
Ingredients
60mL blanco tequila 25mL lime juice 15mL light agave syrup Soda water, to top Glass: Collins or highball Garnish: lime wedge
Method
Add all ingredients, except for the soda, to a cocktail shaker Add cubed ice and shake until the outside of the tin is frosty Carefully fine strain into a glass Top with soda, then fill with plenty of cubed ice Garnish with a lime wedge on the edge of the glass
Dan’s top tips
If you hope to nail the classic Marg look, and want to give your cocktail another flavour dimension, try adding a salt rim to your glass. To do so, take a quarter of a lime and cut a notch in it horizontally. Wedge it on to the rim of your glass and run it all the way around until it is fully coated. Then, pour some salt on to a dish that is wider than the diameter of your glass. Tip your glass over and twist it around in the salt like a cookie cutter until you have a decent coating. It brings all that salty goodness of the OG Marg to this tall, refreshingly fizzy twist on the classic.
image credits: Shelley Horan (photographer), Bridget Wald (stylist), LSS (production).
