This week's feature is the "Watercress Wasabi Margarita" - a bold reimagining of Mexico's beloved cocktail that showcases how far the margarita has evolved from its humble origins in 1930s Mexico.
Welcome to the About Mansfield COTW 2025! I'm your favorite master mixologist Brian Certain, and we're concluding our "Spring Awakening" series with perhaps the most daring cocktail in our collection. Let's dive into some fascinating history.
The marriage of Asian and Mexican flavors in cocktails traces back to the Manila Galleon trade routes of the 16th-19th centuries, where Spanish ships connected Mexico to the Philippines and broader Asia. However, it wasn't until the fusion cuisine movement of the 1990s that these cross-cultural flavor combinations began appearing in cocktails.
Watercress itself has a remarkable history in cocktails. During the Victorian era, it was used as a garnish in various "health tonics," and the Romans believed it could cure everything from baldness to insanity. Meanwhile, wasabi's journey into Western cocktails began in the early 2000s with the molecular gastronomy movement, where innovative bartenders started experimenting with unexpected savory elements.
Ingredients
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 0.75 oz agave syrup
- 6-8 fresh watercress sprigs, plus more for garnish
- Small pea-sized amount of real wasabi paste (not the dyed horseradish most sushi places use!)
- Pinch of sea salt
- Lime wheel for garnish
Directions
- In a shaker, gently muddle watercress
- Add tequila, lime juice, and agave syrup
- Add wasabi paste (start small - you can always add more!)
- Fill with ice and shake EXTRA vigorously
- Double strain into a rocks glass over fresh ice
- Garnish with watercress sprig and lime wheel
- Finish with a pinch of sea salt
Flavor Profile
- Primary: Peppery watercress, clean tequila
- Secondary: Bright citrus, wasabi heat
- Finish: Complex, layered heat with herbal notes
Fun Facts:
- Real wasabi loses its potency within 15 minutes of being ground, which is why most "wasabi" is actually colored horseradish
- Watercress was a staple food of Roman soldiers and was known as "poor man's pepper"
- Ancient Mexicans believed agave was a gift from the goddess Mayahuel
- The first documented recipe for a margarita appeared in Esquire magazine in December 1953
Pro tip: Temperature is crucial here - the colder the drink, the more the wasabi heat is tempered. That's why we shake extra vigorously and use plenty of fresh ice.
Why end our spring series with this cocktail? It represents the bold renewal of spring - the sharp bite of watercress mirrors the season's awakening, while the wasabi heat reminds us that sometimes the best experiences come with a little kick.
Pairing suggestion: This cocktail works beautifully with seared tuna or tempura vegetables, creating a fusion experience that would make both a sushi master and a Mexican abuela proud.
As always, I'm open to hear your take and input. You can reach me at [email protected]