When crafting cocktails, I enjoy using techniques from some of the world’s oldest taverns. This allows me to blend old and new. For example, bartenders historically used citrus zest to magnify flavors, even as citrus was difficult to source.
We’ve revived this technique to make the sour mix in the Marlow’s Tavern house margarita. We use lemon and lime zest to craft oleo saccharum, the flavorful citrus syrup in our sour mix.
Our house margarita also features Olmeca Altos Tequila and agave nectar. It’s topped with a squeeze of lime and thyme to give the classic margarita a modern twist.