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102 GOURMET TRAVELLER

Sea salt flakes

30 ml lime juice (reserve one

squeezed lime half)

45 ml tequila

30 ml pink grapefruit juice

15 ml Cointreau

Thinly sliced pink grapefruit

or lime wedges, to serve

Sea salt flakes

Juice of 1 lime (reserve

one squeezed lime half),

plus lime slices to serve

1 (330ml) pilsner or

pale lager, preferably

Mexican, chilled

Pinch of cayenne pepper

Hot sauce and

Worcestershire sauce,

to serve

1 Pour salt into a small bowl

to the depth of about 1cm.

Rub reserved lime half around

the rim of a chilled coupe or

Margarita glass, then dip rim

in salt to lightly coat.

2 Combine tequila, grapefruit

and lime juices and Cointreau

in a cocktail shaker and add

ice to three-quarters full. Shake

until well chilled, then strain into

glass and serve with a slice of

grapefruit or lime.

1 Pour salt into a small bowl

to the depth of about 1cm.

Rub reserved lime half around

the rim of two chilled beer

glasses, then dip rims in salt

flakes to lightly coat.

2 Half-fill glasses with beer, add

lime juice and top with ice. Add

remaining ingredients to taste,

stir with a swizzle stick and serve

topped with a slice of lime.

Pink Margarita

MAKES 1 // PREP TIME 5 MINS

Margaritas are a true party starter, and while we

love a classic, a jigger of grapefruit juice in the mix

adds another layer to the sharpness of lime, and

turns these blushing pink.

Michelada

MAKES 2 // PREP TIME 5 MINS

What can be more refreshing than a cold beer on a hot day?

Answer: a cold beer with a splash of lime juice and a dash of hot

sauce. Like most things, the success of a Michelada is all in the

balance. Taste and go until the mix is spot on. Pictured p104.

The success of a Michelada is all in the

balance. Taste and go until it’s spot on.

102 GOURMET TRAVELLER