Usual recipe
Last night’s earthly delight, to compliment our bbq dinner. Well, the salad part anyway. Ok, let’s get this right, one of the salads also had mandarin. And while I was zesting, then squeezing some mandarin, I did think “this can go in a margarita as well.
The salad was a mix of watercress and mandarin, with some red onion, and some avocado. The dressing required the zest and juice of a mandarin, with some other stuff.
The food was a mix of Asian and Italian flavours. Weird, did I hear you think? Yep, but it worked.
And we have had perfect bbq evenings of late. And bbq also means less dishes, right?

For the margarita, I did

60ml Tequila-Fortaleza used
30ml Clémént Shrubb
30ml Lime Juice
5ml Agave Syrup
60ml Mandarin Juice

What I did here was zest the mandarin and then mixed the zest with the juice, for a bit of punch. I was already zesting mandarins, so I just did an extra one.

Shake all with ice, and I dirty poured, adding more ice, to fill my glass.
There were no more mandarins left by this time. So the flaming flamingos had to suffice for a garnish. Because, you know, they add sex appeal, if nothing else!