This week's feature is the "Radish and Cilantro Margarita" - a savory twist on Mexico's most famous cocktail. While the classic margarita dates back to the 1930s, this garden-fresh variation represents the modern craft cocktail movement's push toward savory ingredients. The trend of incorporating vegetables into cocktails gained momentum in the late 2010s, with pioneering bars in Mexico City leading the charge in vegetable-forward tequila drinks.
Welcome to the About Mansfield COTW 2025! I'm your favorite master mixologist Brian Certain, and we're continuing our "Spring Awakening" series with perhaps our most adventurous cocktail yet.
Don't worry about taking notes as I'm giving out the ingredients and instructions. They're always posted on bourbongospel.com
Ingredients
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 0.75 oz agave syrup
- 2 thin radish slices plus 1 for garnish
- 6 fresh cilantro leaves plus sprig for garnish
- Pinch of sea salt
Directions
- In a shaker, gently muddle radish slices and cilantro
- Add tequila, lime juice, and agave syrup
- Fill with ice and shake vigorously for 15 seconds
- Double strain into a rocks glass over fresh ice
- Garnish with a floating radish slice and cilantro sprig
- Add a pinch of sea salt on top
Flavor Profile
- Primary: Crisp radish, earthy tequila
- Secondary: Fresh cilantro, bright lime
- Finish: Peppery, with subtle vegetal sweetness
Why this cocktail for late March? As home gardens begin producing their first harvests, radishes are among the earliest vegetables ready for picking. This cocktail celebrates the start of growing season while challenging our expectations of what a cocktail can be.
Pro tip: Choose young, crisp radishes for their sharp, clean flavor. Older radishes can become too pungent and overwhelm the drink's delicate balance.
As always, I'm open to hear your take and input. You can reach me at [email protected]