Cocktail of the week: Paul Ainsworth’s Cornish margarita – recipe


This is based on the classic margarita, but we use Cornish cider instead of tequila. It’s less alcoholic than a regular margarita, and very easy to make, using regular supermarket ingredients.

Cornish margarita
Serves 1

30ml fresh lime juice
25ml Cointreau or triple sec
10ml agave syrup
Salt, to rim the glass (optional)
50ml dry to medium-dry sparkling cider – Cornish, for preference (we use Cornish Orchards’ Heritage)

Put the lime juice, Cointreau and agave syrup in a cocktail shaker, add plenty of ice and shake. Strain into a martini glass, with or without a salt rim (we salt only half the rim, so guests can drink from the side they prefer), top up with cider and serve immediately.