Try this... Tommy’s Margarita

Tommy’s Margarita depends on good-quality tequila. A twist on the traditional recipe, it’s less sweet because it is made with agave nectar instead of Cointreau.

2 shots 100% agave tequila (use one labelled ‘reposado’)

1 shot freshly squeezed lime juice

1⁄2 shot agave nectar

Shake all the ingredients with ice and fine strain into a Margarita glass. Garnish with salt and a lime wedge.

The Best Mixers

You wouldn’t eat lobster with baked beans. Well, maybe you would – but you shouldn’t. Pairing an expensive spirit with ho-hum ingredients is sabotaging the delicate flavours that have been so painstakingly developed. Tony Conigliaro is the brains behind award-winning London bars 69 Colebrooke Row and Zetter Townhouse, and is considered to be the ‘Heston’ of drinks. “Mixer ingredients are crucial to bring out the best in spirits. Cucumber works well with Hendrick’s gin because it contains cucumber notes; Gin Mare has rosemary and thyme so works well with herby ingredients; and lemon is great with London Dry gin because it contains fresh citrus.”

A top-class bartender will always create tailored extras for each spirit to ensure the flavours work well together. But a real impresario will constantly tweak formulas. “At Zetter Townhouse we created our own gunpowder tea bitters to enhance the tea flavours of the Beefeater 24 in our Flintlock cocktail,” Conigliaro explains. “We also recently created a fig- leaf tincture to complement the cachaça in our new cocktail at 69 Colebrooke Row, The Explorer.”

Even if you’re using traditional mixers, be discerning. British company Fever Tree makes products served in the top 10 restaurants in the world. “They use the best quality, freshest ingredients and work with special things such as Italian honeysuckle,” says Sharman-Cox. There is also a current trend for using coconut water. “Coconut water is not too sweet and amazingly good for you. It has low carbs, high potassium, zero calories and zero fat.” So, what about the rest? “A good bar will always juice, chop and muddle everything in front of you,” says Sharman-Cox. “There’s no excuse for not doing it all there and then.” Produce should be “100% fresh, organic and free range”. And, if you ever see a barman produce a carton of liquid egg whites, leave. Immediately.

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