Margarita Custard
Cazadores Blanco with Cointreau and lemon, served hot with a spoon. A very tasty but unusual experience.
Back in 2004 the first “Molecular” cocktails began to surface. The first foam with a cocktail served in Melbourne was made by Ben Davidson from Sydney at a 42 Below cocktail competition at Heat Nightclub. Needless to say, he blew away the local talent, causing a great deal of determination in the Melbourne scene.
Since then Molecular Mixology has been alive and well in Melbourne with numerous venues using ideas and serving structures informed by the ideas of some of the world’s best chefs. Mention must be made of Der Raum, who completely embraced the movement and set a new standard in Melbourne for deconstruction and reconstruction of cocktails and flavours.
Our Margarita Custard was originally created for a Herradura competition by Sebastian Reaburn in 2008, and is at once a very simple beverage and a surprising way to consume alcohol. Perfect if you enjoy lemon custard, or just want to try something totally different.
