Icebergs Dining Room and Bar shares its signature take on the Margarita, using your favourite blanco tequila combined with Rhubi Mistelle, a rhubarb liqueur made by award-winning Australian bartenders and hospitality professionals Evan Stroeve and Tim Phillips.
Icebergs’ Margarita Rosa
Ingredients:
- 40ml your favourite blanco tequila, we use Don Julio Blanco
- 20ml Rhubi Mistelle
- 25ml fresh squeezed lime juice
- 10ml agave syrup
- 15ml egg white (Aquafaba can be used instead)
- One drop of The Fermentalists Carolina Reaper Hotsauce
Directions:
- Add all of the ingredients into a cocktail shaker, and shake vigorously to emulsify
- Add ice to the shaker and shake again to chill and dilute your drink
- Fine strain into a chilled coupe or Nick and Nora glass
- Garnish with freeze dried Davidson plum powder
