Murderous Margarita
Munich in May, Paul Dodt, a young chef and bartender, has some free time between two jobs. What to do? A chef with free time isn't a natural state! So, with a few fellow gastronomy professionals, he's hosting a supper club. The theme: Mexico, but relaxed. The idea isn't to recreate traditional tamales recipes that have been refined over millennia, but rather to create a casual fine-dining menu with Mexican ingredients and ideas. It includes crispy, homemade tortillas, corn in all its forms, from grilled kernels to a creamy purée, and a super-summery ceviche with marinated yellowfin mackerel between grilled pineapple slices. In many restaurants, ceviche is the wrong kind of tough fish fillet, sliced too thickly and marinated for too long; even the trendy name can't disguise the sad result. At Paul's pop-up, however, everything fits perfectly; the grilled pineapple is also a very good idea. Even in Mexico or Peru, it would be difficult to find comparable versions. It was a fantastic evening, hosted by people who truly enjoy their work. The meal was accompanied not only by natural wine and suitable non-alcoholic alternatives, but also by several lovingly shaken cocktails – perhaps this is a trend? One of them is certainly perfect for balmy summer evenings: Paul's version of a hibiscus margarita. You should taste the exact amount of lime juice you add to the cocktail; very mild limes might benefit from a teaspoon more juice.
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- 1 piece of lime
- Salt
- 4.5 cl Tequila Blanco Tequila
- 1.5 cl orange liqueur, e.g. B. Cointreau Cointreau
- 2 cl hibiscus syrup (see below) hibiscus
- 3 cl fresh lime juice
- 2 dashes of Angostura bitters or grapefruit bitters, optional (if you have any left over from the Champagne Citrus Spritz, for example )
- 1 strip of organic orange peel
- 5 cl soda/sparkling mineral water Mineral water, water
Prepare the glass: Gently rub half of the rim with a lime wedge, dip it in salt, and tap it dry. Shake all liquid ingredients with 6 ice cubes in a cocktail shaker, then strain into the glass and top with soda. Squeeze the orange peel over the drink so that the orange oils from the peel mist the surface.
- 1 piece of lime
- Salt
- 4 cl lime juice
- 2 cl hibiscus syrup (see below) hibiscus
- 1 strip of organic orange peel
- 4 cl water
- 2 dashes of orange bitters or grapefruit bitters, optional (if you have them left over from your champagne citrus spritz, for example) – both bitters contain alcohol, so the drink is not completely alcohol-free .
- 5 cl soda/sparkling mineral water, water
Prepare the glass: Gently rub half of the rim with a lime wedge, dip it in salt, and tap it dry. Shake all liquid ingredients with 6 ice cubes in a cocktail shaker, then strain into the glass and top with soda. Squeeze the orange peel over the drink so that the orange oils from the peel mist the surface.
- 5 cloves
- 2 cinnamon sticks
- 2 allspice berries
- 200 g sugar
- 200 g water
- 50 g Hibiscus flower tea (Flor de Jamaica) = Mallow tea, Hibiscus sabdariffa has thicker, fleshier flowers than decorative hibiscus varieties from pots or gardens, the tea varieties are related but from a different plant, even if the tea is called »Flor de Jamaica« in South America, just buy hibiscus flower tea hibiscus
Place a small saucepan on the stove and lightly toast the spices over medium heat (not too hot) until fragrant. Add the hibiscus flowers and toast with the other spices for about 45 seconds. Deglaze with water, add the sugar, and bring to a boil. Simmer gently for 20 minutes, then remove from the heat and let steep for 1 hour. Strain through a fine sieve—the syrup will keep in the refrigerator for at least a few weeks.
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