A Margarita made with Persian limes and Nori seaweed has been added to the range of bottled cocktails from drink specialists World of Zing and Fluid Movement.
It is made with a blend of Ocho blanco and reposado tequilas and agave syrup which is mixed with a dried Persian lime macerate to provide musky and lively sherbet-like citrus notes. A short infusion of Japanese Nori seaweed adds a touch of sea-saltiness for a literally mouth-watering sensation.
Before being bottled, the cocktail is rested for around seven days to ensure the ingredients have perfectly married.
It joins a range of Aged & Batched bottled cocktails made with innovative recipes for both the on- and off-trade, all crafted in small batches by World of Zing in east London using high-quality spirits.
They have been developed with leading bar and drinks consultancy Fluid Movement, headed by bartenders Tom Aske and Tristan Stephenson.
The other three in the range are: Bordeaux Wine Cask Aged Negroni with Serenity Bitters & Tanqueray Gin; Steel Aged Manhattan with Anaesthetic Brandy, Euphoric Bitters and Bulleit Rye Whisky; and Blackberry & Tamarind Spiced Rum Punch with Honey, Chamomile and Pink Pigeon Rum.
They can be provided to the on-trade by World of Zing in 15-litre casks or 500ml bottles. The team is also creating bespoke cocktails for individual venues.
World of Zing founder Pritesh Mody said: “With batched cocktails now found in some of the world’s leading bars, the stigma against this style of serve has largely disappeared. We have partnered with Fluid Movement due to their international recognition for their understanding of ageing and batching cocktails.”
Tom at Fluid Movement added: “World of Zing’s understanding and access to innovative ingredients and an extensive distribution network combined with our long-standing cocktail background makes this the first programme to provide venues with world-class cocktails of exceptional provenance and a highly competitive profit opportunity.“
The Margarita is recommended for serving with one of World of Zing’s Flavoured Salts along the rim of the glass. There are 10 flavours, all made with a base of high-quality La Baleine Sea Salt, including floral Rose, tangy Mexican Cactus, lively Coconut & Lime, and Applewood Smoked with rich smoky aromas.
World of Zing operates from its 5,000 sq ft innovation hub in Mile End, which includes a dedicated molecular mixology lab and a cocktail ageing room.
The business has its own on-trade distribution infrastructure in place, with 20 vehicles already servicing restaurants and bars in the south-east on a daily basis.