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The Margarita Rosa cocktail served beachside at the Icebergs Dining Room and Bar

Cocktail Menu: Icebergs’ Margarita Rosa

by Molly Nicholas

Icebergs Dining Room and Bar shares its signature take on the Margarita, using your favourite blanco tequila combined with Rhubi Mistelle, a rhubarb liqueur made by award-winning Australian bartenders and hospitality professionals Evan Stroeve and Tim Phillips.

Icebergs’ Margarita Rosa

Ingredients:


  • 40ml your favourite blanco tequila, we use Don Julio Blanco
  • 20ml Rhubi Mistelle
  • 25ml fresh squeezed lime juice
  • 10ml agave syrup
  • 15ml egg white (Aquafaba can be used instead)
  • One drop of The Fermentalists Carolina Reaper Hotsauce

Directions:


  1. Add all of the ingredients into a cocktail shaker, and shake vigorously to emulsify
  2. Add ice to the shaker and shake again to chill and dilute your drink
  3. Fine strain into a chilled coupe or Nick and Nora glass
  4. Garnish with freeze dried Davidson plum powder

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