Cashew Margarita
- 50 ml Mezcal (try Monte Alban or Alipus San Baltazar)
- 25 ml fresh lime juice
- 20 ml Raw Crush cashew fruit ice block (about quarter of a block)
- 10 ml agave syrup
Method:
Add mezcal, fresh lime juice, the Raw Crush cashew fruit ice block and agave syrup into a shaker and shake vigurously for 10 seconds. Take freezer-chilled coupette glass and pour cocktail into glass. Take a thin slice of fridge-chilled green apple, top with paprika powder and balance on glass rim for garnish. Serve immediately.
Description:
A morish twist on a margarita with smokey mezcal instead of tequila featuring the aromatic and slightly sweet flavour of cashew pulp, set in scene with a slice of apple topped with paprika powder as an edible garnish.
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