Food + Drink

Toast Cinco de Mayo with these twists on the margarita

In case you need an excuse to make a margarita this week, here are three from Toronto’s one and only master mixologist Robin Goodfellow
Toronto-based mixologist and restaurateur Robin Goodfellow partnered with Grand Marnier to create these cocktail recipes.

For this year’s Cinco de Mayo festivities, catapult your margarita game to a whole new level. On May 5, make it a grand celebration with the latest, one-of-a-kind margarita recipes from Toronto’s one and only master mixologist Robin Goodfellow (Bar Ravel, Harry’s Charbroil Dining Lounge, Prettyugly).

Grand Marnier partnered with talented Canadian bartenders to create a roundup of especial Margarita recipes that will be must-tries for any celebration. Adding a taste of sophistication through its distinct, fine cognac and bitter orange liqueur, Grand Marnier masterfully elevates this already legendary classic. 

Platinum Margarita

Bringing back blended drinks, this easy-to-make Margarita variation will impress friends and family when you serve up a drink that looks and tastes like a cocktail-bar-quality offering. Who wouldn’t want a frothy purple Margarita? Tasting notes: Tart, agave, floral, rich. (Blended – 4 Servings)

  • 90ml Grand Marnier
  • 240ml Malva Flower Tequila
  • 120ml fresh lime juice
  • 40g sugar
  • 60ml liquid egg white
  • 12 ice cubes
  • Mix, then garnish with Malva petals and pink salt rim.

Classic Grand Margarita

This crowd-pleasing cocktail needs no introduction and can be served straight up or on the rocks. Tasting notes: Tart, agave, orange, light. (Makes 1 serving)

30ml Grand Marnier
45ml Espolon Blanco
23ml fresh lime juice
15ml agave syrup

Shake with ice and strain into a rocks glass with a lime wedge and Maldon Salt Rim.

Bodega Margarita

A classic Margarita at heart with a naturopathic element added from the marshmallow root. An herbal and immune-boosting Margarita. Tasting notes: Tart, herbal, orange, light. (Makes 1 serving)

  • 30ml Grand Marnier
  • 30ml Espolon Blanco
  • 15ml marshmallow root tincture (available at health food stores)
  • 23ml fresh lime juice
  • 15ml rich syrup (variation of simple syrup made with 2:1 sugar to water ratio) 

Mix, then garnish with a dehydrated lime wheel and salt rim.

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