Dietary: Dairy-Free

  1. Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
  2. Place the chillies in a 1 litre preserving jar, packing them down lightly.
  3. Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
  4. Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!

The classic margarita is part of the ‘sour’ cocktail family, traditionally consisting of tequila, triple sec orange liqueur and lime juice.

There are many debates as to who created the iconic margarita, one of them being of legendary bartender Pancho Morales. Pancho was working at Tommy’s Place in Juarez, Mexico in 1942 when a woman requested a ‘magnolia’. Apparently, Pancho did not remember the ingredients for this drink, so instead combined a few ingredients together and named it after another flower instead, a daisy which is called ‘margarita’ in Spanish!

Today, the margarita cocktail is reportedly consumed by Americans 185,000 per hour, being the most popular cocktail in the United States. The reason for it’s popularity is due to the drink containing all five main tasting elements: sweet, sour, salty, bitter and umami, causing is to be a perfectly balanced drink. It also holds a fresh kick of citrus from the lime juice and triple sec, which is an orange-flavoured liqueur.

Using Maldon Salt for the rim is a vital step for serving a classic margarita. The salt helps mellow the bitter flavours, and enhances the sweet, citrus notes from the triple sec instead. Causing the sourness of the drink to appear more brighter in flavour, it allows the cocktail to become more pleasurable. It also adds texture to the drink from the flaky sea salt, allowing you to experience a subtle, satisfying crunch as you take your first sip.

Here is how to make our Classic Salted Margarita recipe…

  1. Place a generous pinch of Maldon Salt onto a small plate. Set aside.
  2. Run a lime wedge around the outer rims of a rock glass and dip the rims into the Maldon Salt. Set aside.
  3. In a cocktail shaker, combine the tequila, Cointreau triple sec, and lime juice. Fill with ice and shake until thoroughly chilled, roughly 15 seconds. You will know when it has chilled because the bottom of the metal shaker should begin to frost over).
  4. Fill the glass with fresh ice. Begin straining the margarita mix into the glass.
  5. Garnish with a lime wedge and serve.

What alcohol is in a margarita?

The main alcohol in a margarita is tequila. This is then combined with lime juice and orange liqueur. We recommend using El Tequileño Blanco as your choice of tequila for this recipe, as it’s made with agaves from the Highlands of Jalisco, resulting in a slightly sweeter taste that pairs beautifully well with the lime juice and triple sec.

How to make this virgin / alcohol-free?

A virgin margarita is commonly made with lime juice, agave, orange juice and sparkling water or tonic water for bubbles. The combination of ingredients makes a well-balanced and sweet mocktail from the classic, allowing you to enjoy the flavours of a margarita but without the alcohol part!

What to serve with margarita cocktails?

It makes sense to serve delicious, Mexican-style dishes with a margarita cocktail! Our tacos are filled with deliciously tender pulled pork with fiery, zesty notes that pair perfect with the margarita’s citrus flavours.

Because margarita’s have a zesty, limey flavour, we also recommend dishes such as seafood to enhance this further. Try our deliciously tender grilled tuna steak with tomato and Salsa Verde to give a refreshing burst of flavour with a gentle kick of spice.

What are the benefits of salt baking?

Cooking fish in a salt crust is a wonderful way of ensuring your fish stays deliciously moist and doesn’t overcook.

The salt crust creates a layer which insulates the food to stop moisture escaping – this means all the delicious juices stay inside and it ensures the food cooks more evenly.

Of course, the salt also adds seasoning, you might worry that it seems like a lot of salt, however most of the crust is removed after cooking and only the correct amount of salt will season through to the actual food.

Serve this salt baked sea bass with simple steamed new potatoes and greens, plus plenty of lemon to squeeze over the fish – perfect!

A side dish that pairs perfect with our salt baked sea bass are our delicious Crispy Turnip Chips and Romy Gill’s Roasted Stem Broccoli. Once served your guests will be begging for seconds!

How to make salt baked sea bass?

  1. Preheat the oven to 200C / 400F / Gas Mark 6.
  2. Prepare the fish by filling the cavity with the thyme, rosemary lemon slices and garlic cloves.
  3. Select a baking tray that is large enough for the fish and cover with baking paper.
  4. Next, prepare the salt crust. In a large bowl whisk together the egg whites until soft peaks form, then fold through the salt – the texture should be similar to wet sand.
  5. Place a third of the mixture on the baking tray (in the shape of the fish) and place the seabass on top.
  6. Then use the remaining salt mixture to enclose the fish in the crust. Make sure the seabass is completely covered and use your hands to pack the crust in.
  7. Bake in the oven for 30 – 35 minutes, or until the crust is crisp and lightly golden.
  8. Use the back of a knife to crack the crust and remove it all from the fish – it should come away in chunks.
  9. Then simply peel and fillet the fish to serve.

How to create:

  1. Place the rosemary in a bowl and cover with 6 tbsp of the olive oil.
  2. Add the flour, fast action yeast, Maldon salt and remaining olive oil into a bowl, add 175 ml water and mix it until sticky.
  3. Knead the sticky dough on a lightly oiled surface for around 10 minutes until it turns smooth.
  4. Cover and leave for an hour until it has risen to double its size.
  5. Prepare a baking tray with parchment paper, knead out the dough to whichever shape you like and leave to rise for a further 30 minutes.
  6. Heat the oven to 200c, make holes using your finger and spread over the rosemary and olive oil mixture.
  7. Add an extra pinch of Maldon salt and cook for 20 minutes.

Celebrate Christmas with this festive fruit vodka cocktail. Using the flavours of grapefruit and blood orange, this drink has a delicious citrus twist which your guests will love and keeping going back for more!

We also add a salt rim to the cocktail using Maldon Sea Salt flakes! The reason we use a salt rim is to help counteract the slightly bitter notes from the grapefruit and blood orange, whilst elevating the natural sweetness of the red currants. The salt rim also gives texture to the cocktail, enhancing your experience as you take a sip. Head over to our Where to Buy page to find your nearest store to grab a pack now and have a go!

Ingredients for the Perfect Christmas Cocktail:

How to Make Your Christmas Cocktail

  1. Run the lime wedge around your cocktail glasses and dip into the Maldon Salt.
  2. Combine all the parts in a cocktail shaker with ice.
  3. Shake well and strain into your prepared glasses. Garnish with the frozen berries and a sprig of rosemary.

Tips for Garnishing and Serving Your Christmas Cocktail

There is an art in knowing what type of garnishes to use for your cocktails and how to serve them. Doing these two things well will add a wonderful festive touch to your drinks, and impress your dinner guests!

  1. Use Seasonal Ingredients

We recommend incorporating fresh herbs like rosemary or thyme into your cocktail, as these flavours mimic the aromas of Christmas. They also resemble miniature Christmas trees, adding a playful twist to the drink! Include the sweetness of cranberries to add a pop of festive red to your cocktail. You can also add a slice of orange or lemon to bring a gentle, citrusy warmth to the drink.

2. Ice with a Twist

Instead of using classic ice cubes, why not try freezing cranberries, mint leaves or rosemary sprigs in the ice cubes for a decorative and functional garnish? You can also use larger ice moulds shaped like snowflakes, stars or Christmas trees to add that ‘wow’ factor!

3. Festive Glassware

Choose glasses with seasonal designs, or opt for a clear glass to showcase the colourful layers of cocktail and garnishes. You can also tie a small ribbon around the steam of the glass for extra charm. On the topic of tying ribbons around the stem of the glass, why not add a personal touch to your drink, by adding name tags to glasses using gift tags tied with twine? This will give a nice, personal feel to your cocktail, making it extra special to them.

4. Creative Stirrers and Picks

Swap your classic cocktail picks with a festive topper! Use skewer marshmallows, sugared cranberries or citrus peels to give a delightful Christmas look and feel. You could even use candy canes as stirrers and add a delicious peppermint kick to the drink.

These touches will ensure your Christmas cocktails look as amazing as they taste!

Why Maldon Salt is Perfect for Cocktails?

Maldon Salt is an excellent choice for cocktails due to it’s unique characteristics that elevate both flavour and presentation.

  1. Flaky Texture

Maldon Sea Salt has unique pyramid-shaped flakes that offers a saltiness with sweet precision, a fresh intensity and clean taste. It’s easy to handle and perfect for creating a visually appealing salted rim that gently dissolves as you sip. Unlike fine table salt, Maldon Salt offers a mild crunch without overwhelming the drink’s flavour profile.

2. Pure, Clean Taste

Maldon Salt has no additives. It has a clean, natural taste that compliments the ingredients in your cocktail. It’s flavour enhances the drink without the harshness of processed salts, making it ideal for delicate flavours.

3. Flavour Enhancer

4Maldon Salt amplifies the complexity of sweet and sour cocktail, creating a more dynamic flavour profile. It also boosts aromas and adds depth to cocktail, balancing the bitterness and enhancing aromas in sophisticated drinks like margaritas, Palomas, or smoky mezcal cocktails.

Pro Tip:

For best results, lightly wet the rim of your glass with citrus juice or water, before dipping into Maldon Salt for a even and clean application.

Whether you’re crafting a classic margarita or experimenting with a savoury cocktail, Maldon Salt brings an understated luxury that’s perfect for elevating your creations.

Easy Honey Roasted Carrots with Lemon and Salt

Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it gives a sudden brightness, with a generous smothering of honey to enhance the sweetness of the vegetable.

This recipe pairs perfectly well with our Slow Cooked Lamb Shoulder and Rolled Porchetta recipe. Add a generous pinch of Maldon Salt to enhance the flavour and draw out the bitterness.

  1. Preheat the oven to 200C / 220 F / Gas Mark 6.
  2. Peel and chop the tops and tails of the carrots. Make sure to remove any stems.
  3. Place carrots on a baking tray lined with parchment paper. Add the olive oil and a generous pinch of Maldon Salt and pepper.
  4. Cook the carrots for 20 minutes, turning them halfway for an even roast.
  5. While the carrot are roasting, in a small bowl mix the lemon juice and honey.
  6. Once the carrots are roasted, take the carrots out of the oven and drizzle over the honey and lemon glaze.
  7. Add the sprigs of thyme to the carrots. Toss lightly and return to the oven for a further 10 minutes.

This salt baked celeriac recipe from Adam Byatt makes a fantastic, vegetarian dish for your dinner party. Although it may look complex, it’s actually very easy to make! Serve with a splash of olive oil and a pinch of Maldon Salt and your guests will be wanting seconds!

  1. Preheat oven to 190C/ Gas Mark 5.
  2. Line a baking tray with parchment paper.
  3. Begin making the crust by whisking the egg whites until stiff peaks form. Then, fold in the salt until a firm paste forms that holds it’s shape.
  4. Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
  5. Wash the celeriac, trimming off any roots and cutting off a small amount from the base so that the celeriac can sit flat on the baking tray.
  6. Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
  7. Bake in the oven for at least 3 hours, 30 minutes. If you want to know whether it is cooked, poke a skewer through the crust into the celeriac. It is ready when there is no resistance to poking.
  8. Once cooked, rest for 1 hour within it’s salt crust.
  9. After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
  10. Now, begin cutting the top off the celeriac. Mash the flesh with a fork gently. Add a splash of olive oil, Maldon Salt, rosemary and cracked black pepper. Mix with a fork again until evenly combined.
  11. Place the whole celeriac onto a board or plate and serve.