the Sage Test Kitchen
Fizzy Mandarin Margarita
Fresh zesty vibes are the name of the game with this citrus mandarin margy. Sweet, sour and fragrant, the InFizz brings the sparkle!
8 hrs total time
10 mins active time
Easy
Serves 3-4
Ingredients
Measurements:
245 ml tequila blanco- 135 ml Supasawa cocktail mixer
160 ml water
Mandarin segmentsto garnish
For the mandarin syrup
250 g mandarinunpeeled, sliced
250 g granulated sugar- 150 ml water
Instructions
- 1To make the mandarin syrup, place the mandarin and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.Tip: The syrup can be stored in the fridge for up to 3 months.
- 2Place the tequila, Supasawa, water and 160ml of the mandarin syrup in a large measuring jug and stir to combine.
- 3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
- 4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- 5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- 6Pour into serving glasses and garnish with mandarin segments to serve.
