“We need something to drink right away,” I said to my young server, as we sunk into our chairs at Borgne, the Coastal Louisiana themed restaurant located in New Orleans and named for the lake that chefs John Besh and Brian Landry frequently fished while growing up. It had been a several block walk from Canal Place to the Hyatt, where Borgne is located, on a very hot and muggy afternoon. Fortunately, Borgne has an impressive cocktail menu. The Presa Margarita caught my eye.
Presa means “to capture or seize” in Spanish. Well, it certainly captured me.
Quite tart and a bit spicy, it’s made with yuzu, an Asian citrus fruit resembling a grapefruit with overtones of mandarin orange, a touch of jalapeno, and finished with San Pellegrino Pompelmo (a grapefruit soda) … I found it completely refreshing. In fact, I found myself longing for one as I trekked my way through LAX the next afternoon, so I asked Borgne if they would share the recipe. And what do you know? They did.
If you’re in New Orleans, though, a stop at Borgne is certainly worth your time – where, in addition to great cocktails and fabulous updated New Orleans classics (with a nod to the local Isleño influence on the menu), there’s the happy hour with a daily $5 tapas menu, and 50 cent crawfish croquetas. Hey – I’ll drink to that!
• 2 ounces Sauza Tequila Silver
• 1 ounce Clément Créole Shrub
• ¼ ounce yuzu juice
• 2 slices fresh jalapeño
• 2 1/2 ounces San Pellegrino Pompelmo soda
• Hawaiian salt and crushed pink peppercorns to rim the glass
1. Add 4 or 5 large ice cubes to a cocktail shaker.
2. Add the tequila, creole shrub, yuzu juice, and jalapeno to the shaker.
3. Shake vigorously for approximately 5 seconds.
4. Rim an 8 ounce rock glass with a mixture of hawaiian salt and crushed pink peppercorns.
4. Pour the contents of shaker into the glass.
5. Add ice to fill glass.
6. Top with grapefruit soda, and gently stir.