CADILLAC MARGARITA

A blend of reposada tequila, yuzushu, verjus and triple sec.

Allergen | Citrus
Vegan | Yes
ABV | 22.7%

Completely defined by the tart, acidic taste of lime with a hint of sweetness and the magic of tequila, the Margarita is (was!) an almost impossible challenge for the bottled cocktail designer. There is no obvious solution for fresh lime, which goes brown and off within a few hours of squeezing.

Most cocktail brands go with a lime cordial for flavour, and a lot of citric acid. Citric Acid is a chemical compound that gives a tart, sour, or acidic flavour to food and drink. It definitely has characteristics of citrus, and it is easy to see why it has been so widely adopted.

The trouble for us has been that we don't like it. We've tried citric acid in lots of different drinks. It's fun, as the impact is so immediate, but the legacy is big. You can't miss the flavour left on your tongue, and it's not very nice (#opinion).

Which is a shame, as we had to skip the margarita - until we came across yuzushu, which is a saké that is macerated with yuzu, a bright very sharp, acidic Asian fruit. We've fallen in love with it. We cut the yuzushu with verjus, another very acidic juice from grapes, and then we blend that with reposada tequila and top it off with triple sec.

To be honest, it doesn't look exactly like a classic margarita. It's not green. We flirted with a natural green food dye, but not for long. The point is not to pretend that this is a classic margarita, this is a solution for bottling a fresh drink, and the outcome is you can pour a wonderful drink straight from the freezer into your glass. We're very proud of where we ended, and hope you enjoy it too.