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Introducing the Mezcal and Tonic

We’ve got something oh-so-special for anyone looking for a new tipple to sip this summer.

Now pouring at all our restaurants is a range of 4 mezcales  (that’s tequila’s smoky cousin in case you missed it) served with a choice of premium Fever-Tree tonic waters, a pairing that’s ripping it’s way through New York’s finest bars, and that we’ve found to be the kickstarter to many a good night.

With its complex aromatics, mezcal, the most discerning of agave spirits, is the perfect accompaniment for these light and sparkling tonic waters (and is much less ruinous than its spiritual forerunner).

Mezcal, Tonic, Del Maguay, Fever-Tree
The Mexican Duke of Great vibes

To check out our full drinks list, along with our newly spruced up tequila and mescal lists, head here.


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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.

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Tamarind Margarita

One of our favourites, the Tamarind Margarita is a great tangy cocktail using one of Mexico’s most loved fruit used in drinks, sweets and desserts.

The fun thing about cocktails is that you can experiment with different ingredients and different quantities so that you tailor them to your own tastes. We make our cocktails the way we do because that’s how we like them and we hope you do to! Don’t be afraid to play around.

To make our Tamarind Margarita, add the following to a cocktail shaker:
– 35ml 100% agave tequila
– 12.5ml triple sec
– 20ml sugar syrup
– 12.5ml fresh lime juice
– 20ml tamarind puree

We always use 100% agave tequila and we recommend you do too. Just like food, cocktails made from good quality ingredients = good output. Tequila has to be made from at least 51% agave, so 100% just means that it’s all of the good stuff.

Add ice to the shaker and attach the lid so that it stays on during your Tom-Cruise-in-Cocktail impression, then mixxxx it up. We don’t suggest you start throwing your shaker around immediately, the aim is to shake vigorously until the contents of the shaker are combined, not wreak havoc in your kitchen.

Dip the rim of your glass in fresh lime juice and then into salt to create a salt rim. Now pour the content of the shaker into your glass through a strainer to catch the ice.

Now all you need to do is enjoy this authentic taste of Mexico and send us your pictures and comments to let us know how you got on.

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Day of the Dead Celebrations

Any recipe that can lure a spirit back from the dead must be worth trying! So we thought we’d look at a few famous ideas from Mexico before we tell you what we’ll be doing next weekend.

Similar to many other countires, pumpkin is very popular in Mexico at this time of the year. Pumpkin slices are slowly simmered with Piloncillo (like Palm Sugar) and other spices to make “Candied Pumpkin”.

A special Bread of The Dead or Pan de Muerto is also cooked. This is a soft bread decorated with bone shapes or sometimes even moulded into the shape of skulls like the ones here from La Familia Brophy.

pan de muerto 2

The most famous delicacy over DOTD is the Sugar Skull. Simply made by moulding sugar, water and meringue powder into skeletal shapes, these skulls are highly decorated and handed out for all to enjoy. We found some great examples captured by Glen on Flickr:

SugarSkulls 2

Of course, no Mexican celebration would be complete without tequila cocktails! Highly prized competitions are held every year to see who can invent the tastiest concoction, often prepared in the craziest of ways. Who knows what our fabulous bar staff will create this year!

Stay tuned to hear what we’ve got planned to celebrate Day of The Dead at Wahaca.