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The Cacao Margarita

There’s a lot going on around London this week. Not only is it The London Restaurant Festival (Don’t forget to come along and try out our award winning menu before Monday 18th), but it’s also London Cocktail Week – A Celebration of London’s mixology heritage and a tribute to the world’s capital of cocktail culture.

So to mark this momentous occasion in the discerning drinker’s calendar we thought we’d give you a sneak preview of one of the new cocktails that will be hitting our menus in the next couple of weeks – The sublime Cacao Margarita.

Seldom has such a wonderful match of flavours been left undiscovered for so long, than that of tequila and chocolate, and the Cacao Margarita is the perfect way to indulge in this mystical pairing. Think velvety spice, with undertones of agave alongside the subtle kick that this slow burn margarita gives.

And here’s how you make it:

Be sure to use a good quality 100% agave tequila, any cheaper imitations just won’t do it justice.  We’ve used a blanco tequila in this recipe, but it works very well with the slightly sweeter reposado and añejo too.

35ml measure of 100% Agave Blanco Tequila
10ml cinnamon syrup
35ml milk
60gr chilli chocolate

First make your cinnamon syrup by melting 100g of sugar with 100ml of water and a stick of cinnamon. Once the sugar has completely melted, bring to a boil and simmer for about 5 minutes until it becomes a syrup. You can use the remainder to sweeten hot chocolate, or in your coffee.
In a saucepan, warm the milk and add the chocolate. Stir and continue to heat gently until completely melted.
Add all of the ingredients to a shaker with cubed ice. Shake well and strain the liquid into a chilled glass. Serve with a sprinkle of chocolate and a cinnamon stick. 

If you have a go at making the Cacao Margarita for yourself, we’d love to hear about it. Post a comment below, or why not whack a photo up on our facebook page.