Cinco de Mayo 2024: London's best margaritas, from Hacha to Side Hustle
A few years ago, prompted in part by my having a book to write, I got into the habit of 5pm margaritas at the club I work from. Not every day, mother, if you’re reading — but regularly enough for some people to assume I’m an expert on them, including the editor of these pages.
Full disclosure: I’m not really, not in the slightest. But in trying a fair few around town — as well as in my own home — I have learned a thing or two. Good is key, of course, as is fresh juice over bottled. Whether the sweetness is better from triple sec, Cointreau or agave is largely immaterial, I’ve found, so long as the drink is made well. The salt should be sea salt, but fine or flaky rather than rocky. Himalayan rock salt can take a hike; I shouldn’t have to crunch at the same time as sipping. But the most important ingredient for any margarita — for any classic cocktail, I’d argue — is atmosphere. The atmosphere has to merit
