This is a community recipe contributed by Chris Longobardo.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Margarita glass
| 30 ml | Ferrand Yuzu Late Harvest Dry Curaçao |
| 30 ml | Monin Almond (Orgeat) Syrup |
| 45 ml | Patrón Reposado tequila |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 22.5 ml | Cointreau L'Unique triple sec liqueur |
| 0.3 ml | Orange Bitters by Angostura |
| 22.5 ml | Lime juice (freshly squeezed) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bellini Margarita
As the name suggests, a peachy Margarita. (I prefer straight-up, but this fruity Margarita is arguably 'peachier' when strained over ice.)
Brandy Boulevardier
Choose your brandy well (perhaps reach for your finest cognac) and you'll experience a refined Boulevardier/Negroni
Saramago
Elderflower liqueur tones and adds floral notes to this Tequila Martini variation
21st & ¼ Century
A coconut rum and gentian charged riff on the 20th Century Cocktail
S & M (Smoke & Mulberry)
Best made with a smoky mezcal to intertwine with sloe gin's berry fruitiness, subtle layers of herbal vanilla vermouth and delicate bitter chocolate