Dallas socialite Margarita Sames is given credit for inventing the Margarita in December in 1948, in Acapulco. Since then, mixologists all over the world have given the cocktail their signature but the primary ingredients are Cointreau, tequila and lime juice.
Dita Von Teese is usually performing from inside the glass but now the International Queen of Burlesque, muse and global ambassador for Cointreau has given us a few cocktails to enjoy and get the party started. It’s London Cocktail Week and I’m here at the Nova Bar and Grill part of the Radisson Blu Edwardian Sussex. They’ve put together a list of cocktails using Cointreau as their base – some even created by the hand of DVT herself. I just want to try one but the hospitable Daniel is keen for me to work down the list. After 3 on a school night I have to admit defeat for fear of being a victim of the Marble Arch escalators.
It’s Margadita (£4.00) that I’m keen to try – I LOVE Margaritas but contrary to what the blurb suggests, this cocktail keeps the integrity of the original recipe but with a little rose syrup and a dash of chipotle powder for the kick. I think Mrs Sames would approve.
Next up is the Cointreau Red Stiletto (£7.00) a mix of Cointreau, lime juice, ginger, passion fruit and raspberries. The sweetness of the Cointreau is balanced with the freshness of the fruit, the sharpness of the lime juice and the kick from the ginger and is dangerously good.
Finally, the Cointreau Teese (£7.00) another of Dita’s own recipes and my favourite of the night. Served in a Margarita glass this has Creme de Violette, Cointreau and is finished off with cloudy apple juice. A razor-thin apple slice is left to float on the top.
If you can’t make it to the bar, try the Margadita at home. I’ve managed to snaffle a recipe after all, it’s not a party without a Margarita and as Mrs Sames used to say, “a Margarita without Cointreau is not worth its salt!”
Margadita
1.5 oz Cointreau
1.5 oz Silver Tequila
1 oz Fresh Lime Juice
1/2 oz Monin Rose Syrup
1 pinch Chipotle Spice
Mix all ingredients into a cocktail shaker filled with ice. Shake vigorously and pour into a chilled coup glass. Garnish with floating organic yellow rose petals (a twist of lime if not available). For an added kick, add a chipotle and salt rim.
These cocktails are available until 28th October 2012. And, if you visit the Nova Bar and Grill during Cocktail Week with a discounted red wristband (visit the London Cocktail Week website) you can order 3 cocktails and pay for 2 or receive a discount of 25% on the menu price.
Nova Bar & Grill, Radisson Blu Edwardian, Sussex, 19-25 Granville Place London, W1H 6PA, 020 7666 2690
www.radissonblu-edwardian.com/nova
For more details on London Cocktail Week and obtaining the red wristbands visit the website http://www.diffordsguide.com/london-cocktail-week
Ok I know that i am old and crumbly but…
When you say there is a discount with a red band.
Do you mean if I attend with my friends liberated from a former eastern block country? Or come along wearing a red wrist bandy-thingy liberated from a formerly tidy room currently occupied by a teenager
Please clarify for your older clientele, as these do indeed look yummy!
Sorry absolutely fair point to make (not the old and crumbly reference you understand because as we both know I’m on your side of the age fence) – I’ve updated the post. Forget the former eastern blocks, it’s a red fabric wristband which can be pre-bought for £10 from the London Cocktail Week website – pick up in Seven Dials – http://www.diffordsguide.com/london-cocktail-week. Worth getting if you fancy visiting a few venues, the event runs until 14th October (some are offering cocktails for £4 with the band). Thanks for pointing out the glaring omission and I do hope you get to have a drink or four – need a partner – you know where I am! Bex xxx
Thanks for explaining where to get the wrist bands – they sound like a good deal. Going to be in London next week might suggest a detour. Your suggestions are always so good!
These cocktails sound great, and as you mention the ‘MargaDita’ is fantastic, such a good write up on the cocktails.
What I don’t understand though is why the cocktails were served without being double strained and also why martini glasses have been served with sipping straws? The whole point of a martini glass being shaped like that is so that you inhale the drinks wonderful aromas as you sip from the glass, therefore enhancing the flavours, using a straw makes this irrelevant, therefore it may just be served in a shot glass.
(Apologies for the rant)
Hi and thanks for reading the post and your comment – not a rant at all. There is a little pulp and sure the double straining would eliminate that – I cannot bear cocktail paraphernalia (straws included) and it gets put to one side for the very reason you mention. I seriously need to come and have a cocktail session with you – your Stoli cocktails at HN were fabulous. There should be a Michael in every bar!