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Sparkling Tommy's Margarita
An insanely gorgeous take on Tommy's Margarita with muddled raspberries and a sparkly Champagne (or Prosecco) top up. Please note this recipe serves two.
Prep Time
5 mins
Total Time
5 mins
Servings:
2
servings
Course:
Cocktails
Ingredients
- salt ground, Himalayan pink
- raspberries at least 10, fresh or frozen, handful
- 4 measures 100ml | 3.4fl oz 100% agave tequila
- 2 tbsp lime juice freshly squeezed
- 1 1/2 tbsp agave nectar
- 200 ml champagne 6.8fl oz chilled
- 200 ml prosecco 6.8fl oz chilled
Instructions
- Cut a wedge of lime and wipe it around the edge of your Margarita glasses. Dip the glasses into a plate filled with ground Himalayan pink salt and set aside.
- Put the raspberries, agave nectar and lime juice in a cocktail shaker and muddle them with a muddling spoon or the end of a rolling pin. Strain the raspberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries. If you want a really smooth cocktail, strain one more time.
- Put the tequila and raspberry syrup in a cocktail shaker half filled with ice and shake hard for 30 seconds.
- Strain into the prepared glasses, top up with chilled Champagne or Prosecco and serve.
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