El Bulli by Erik Lorincz, head bartender at The Savoy’s American Bar INGREDIENTS 45ml tequila infused with black pepper 15ml agave nectar 30ml lime juice A thin slice of avocado 25ml pineapple juice METHOD Blend and shake all ingredients and double strain into glass. Garnish with smoked paprika dust

Beetroot Margarita by

Oskar Kinberg, co-founder of Oskar’s Bar at Dabbous INGREDIENTS 50ml bianco tequila 20ml lime 12ml agave syrup 10ml orange juice Vi beetroot, cooked loose METHOD Mash the beetroot, add all other ingredients, shake and strain over ice in a rocks glass with a salt rim


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