When we released our Grove Margarita recipe last year, it quickly became one of the most beloved. Rightfully so! It’s delicious.
So now, we turned to our network of talented bartenders and mixologists to concoct Seedlip margarita recipes of their own. Here are three we think you’ll really enjoy.
INGREDIENTS
Seedlip Grove 42: 2 oz
Fresh Lime Juice: ½ oz
Fresh Watermelon Juice: ½ oz
Spiced Agave Syrup*: ¾ oz
Burrata Whey: ¼ oz
Shiso: 2 leaves
Basil: 2 leaves
Maldon Salt: pinch
GLASS & GARNISH
Rocks
Warermelon slice, Basil leaves
METHOD
Build in a glass & add ice.
*Spiced Agave Syrup: Lightly muddle one Red Thai Chili into 5 oz of hot water. Let sit for 2-3 minutes, then strain. Add Chili infused water to 10 oz of Agave Nectar & stir to mix. Store in refrigerator for up to 3 weeks.
INGREDIENTS
Seedlip Garden 108: 2 oz
Strawberry Preserves: 1 Tbsp
Infused Agave Nectar*: ¾ oz
Lime Juice: 1 oz
GLASS & GARNISH
Rocks
Rosemary & Thyme sprigs
METHOD
Add all ingredients to a shaker & shake without ice.
Add ice & shake until chilled.
Strain into glass over fresh ice.
Garnish with a sprig each of Rosemary & Thyme.
*Infused Agave Nectar: Agave 150g, water 100g, Rosemary 10g, Thyme 10g
Add all ingredients to a pot & simmer for 10 minutes. Once fragrant, pull off heat & fine strain.
INGREDIENTS
Seedlip Spice 94: 2 oz
Fresh Cantaloupe: 3-4 1” cubes
Fresh Lime Juice: 1 oz
Amber Agave: ½ oz
Bittermens Boston Bittahs: 2 droppers
GLASS & GARNISH
Flute
MEZSAL Salts Green Jalapeño Salt rim, Cantaloupe slice
METHOD
Rim the glass with MEZSAL Green Jalapeño Salt.
In a shaker, muddle Cantaloupe into a purée.
Add remaining ingredients & a bit of ice.
Shake well & double strain into glass.
Garnish with a Cantaloupe slice.
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