The Chimichurri Margarita is the apex of spicy, savoury Margs
“People love spicy margs — fact,” says Andrew McCorquodale at Disco Pantera.
This is a drink that comes from Andrew McCorquodale at Sydney cocktail bar, Disco Pantera.
“When coming up with the menu for opening Disco Pantera, we wanted to establish our own unique language through our drinks but also play to the palates of the Sydney folk,” says Andrew. “After years of making variations of Spicy margs we wanted to draw inspiration globally with the products and ingredients we use. The savoury nature of a Bloody Mary is praised by us at Pantera but we have found there isn’t really any other drinks out there that offer that same hearty experience. Taking all this in we came up with the Chimichurri Margarita, mainly to satiate our own appetites and we have been fortunate enough that many like-minded people agree.”
Chimichurri Margarita
15ml House Made Chimichurri
30ml Blanco Tequila
10ml Mezcal
20ml Vodka
20ml Lime Juice
Shake & Fine Strain into a Nick & Nora glass garnished with a dried chilli flake salt rim.
For the Chimichurri Recipe:
150ml Olive Oil
1 Clove Garlic
100ml Red Wine Vinegar
200ml Dry White Wine
100ml Fino Sherry
3 Bunches Parsley
1 Bunch Oregano
6 Jalapeno
1 Whole Lime
5gm Salt
Blitz all ingredients until emulsified.
Strain and bottle.
