Wahaca

Cocktails, Food & Drink, Learn at Wahaca, Uncategorized

Tamarind Margarita

The weather is getting warmer here in London, giving us at Wahaca that burning excitement for Summer – and we know just the place where you can enjoy it.   Come down to our new bar at Canary Wharf where you can sit on a swing, overlooking the square and sip a Mexican cocktail!

Allow us to whet your appetite over the coming weeks with posts about our cocktail favourites.  First up, the Tamarind Margarita.

The fun thing about cocktails is that you can experiment with different ingredients and different quantities so that you tailor them to your own tastes. We make our cocktails the way we do because that’s how we like them and we hope you do to! Don’t be afraid to play around.

To make our Tamarind Margarita, add the following to a cocktail shaker:
- 35ml 100% agave tequila
- 12.5ml triple sec
- 20ml sugar syrup
- 12.5ml fresh lime juice
- 20ml tamarind puree

We always use 100% agave tequila and we recommend you do too. Just like food, cocktails made from good quality ingredients = good output. Tequila has to be made from at least 51% agave, so 100% just means that it’s all of the good stuff.

Add ice to the shaker and attach the lid so that it stays on during your Tom-Cruise-in-Cocktail impression, then mixxxx it up. We don’t suggest you start throwing your shaker around immediately, the aim is to shake vigorously until the contents of the shaker are combined, not wreak havoc in your kitchen.

Dip the rim of your glass in fresh lime juice and then into salt to create a salt rim. Now pour the content of the shaker into your glass through a strainer to catch the ice.

Now all you need to do is enjoy this authentic taste of Mexico and send us your pictures and comments to let us know how you got on.

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Day of the Dead Celebrations

Any recipe that can lure a spirit back from the dead must be worth trying! So we thought we’d look at a few famous ideas from Mexico before we tell you what we’ll be doing next weekend.

Similar to many other countires, pumpkin is very popular in Mexico at this time of the year. Pumpkin slices are slowly simmered with Piloncillo (like Palm Sugar) and other spices to make “Candied Pumpkin”.

A special Bread of The Dead or Pan de Muerto is also cooked. This is a soft bread decorated with bone shapes or sometimes even moulded into the shape of skulls like the ones here from La Familia Brophy.

The most famous delicacy over DOTD is the Sugar Skull. Simply made by moulding sugar, water and meringue powder into skeletal shapes, these skulls are highly decorated and handed out for all to enjoy. We found some great examples captured by Glen on Flickr:

Of course, no Mexican celebration would be complete without tequila cocktails! Highly prized competitions are held every year to see who can invent the tastiest concoction, often prepared in the craziest of ways. Who knows what our fabulous bar staff will create this year!

Stay tuned to hear what we’ve got planned to celebrate Day of The Dead at Wahaca.