The Hundred Dollar Margarita

Spring 2019 Newsletter 

Tequila Ocho News

Keeping you updated on your favourite tequila

The Hundred-Dollar Margarita

During the month of May, Fleming’s Prime Steakhouse & Wine Bar will be offering their “$100 Margarita,” featuring Tequila Ocho Extra Añejo and served in a take-home Baccarat Diamond Cut Crystal Tumbler (while stocks last).

Click here to watch a video detailing the partnership, and stay tuned for more to come throughout the year!

 

 Scroll down to read more Ocho news 
Tequila Ocho News 

Ocho featured in iNews’ 10 BEST TEQUILAS FOR 2019 list
 

“This Fresno restaurant is selling a $100 margarita. Here’s why it costs so much”

Fleming’s Prime Steakhouse & Wine Bar’s Hundred-dollar margarita also featured in the Fresno Bee newspaper. Click here to read full article.

Ocho featured in CLASS Magazine’s article ‘How to make Margarita Margarita’, featuring the cocktail of the same name from Lucky Liquor, Edinburgh.
 

Ocho featured in Forbes, in their Best Margarita Day Cocktails. Click here to see more.
 

Jay Khan, Star Bartender and owner of Coa in Hong Kong, featured Ocho on his menu during a guest shift in Kuala Lumpur at Three X Co. Here’s an article in China Press about the event.
 

In other news, The World’s 50 Best Restaurants has named Mexican chef Daniela Soto Innes as ‘the world’s best female chef’ at just 28 years old. Congratulations to Daniela for this huge achievement!
 
Where We’re Drinking this Month

Hackney Coffee Co.

This East London venue is hosting a Supper Club this month, featuring food from Leyli Joon & Co. paired with Tequila Ocho and QuiQuiRiQui Mezcal cocktails.
 
What We’re Drinking this Month

Hibiscus Sour

With Spring in full bloom, a bright refreshing cocktail like the Hibiscus Sour hits the spot perfectly.  
 
50ml Tequila Ocho Blanco
25ml lemon juice
25ml hibiscus syrup*
20ml egg white
Edible flower, for garnish
 
Add all ingredients to shaker. ‘Dry’ shake without ice first to emulsify egg white. Add ice and shake a second time. Double strain into a chilled Nick & Nora glass. Garnish with an edible flower.
 
 
*To make hibiscus syrup:
500 ml water
1 cup (in volume) of dried hibiscus flowers
500 grams caster sugar
Add all ingredients to saucepan and bring mixture to a boil. When it is boiling, remove from heat and stir until sugar dissolves. Allow to cool for 20-30 minutes.
Strain out solids and discard used hibiscus flowers. Bottle the syrup and store in the fridge for up to 1 week.

 

Until next month, stay well & sipping good tequila, 

Team Ocho
 
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