100% hand-harvested blue weber agave tequila brand, el Jimador, has partnered with a list of venues across Sydney to celebrate Margarita Month. El Jimador and famed Sydney tequila bar, Tio’s Cerveceria, are serving up 2023’s hottest new Margarita serve – the Jimmy’s Margarita – for free!
Featuring el Jimador’s 100% hand-harvested blue weber agave blanco tequila from Mexico, with a homegrown twist including fresh Australian pineapple and zesty lime flavours inspired by Aussie summer, the new Jimmy’s Margarita is this season’s hottest new margarita.
To celebrate Margarita Month, Tio’s and el Jimador are offering one ‘free margarita’ to any guest with the name “El” or “Jimmy” (as well as ‘James’, ‘Jims’, ‘Elle’s’, ‘Ellas’ ‘Ellies’), throughout the month of February. Just show your ID and a delicious Jimmy’s Margarita with el Jimador tequila is yours!*
*Terms and conditions apply, visit here for more details.
Other Sydney hotspots will be joining the fun and sharing their take on the Jimmy’s Margarita, including La Farmacia, Baja Cantina, and Stonewall Hotel, to name a few.
For a full list of bars participating in Margarita Month this February and serving up their own variations of the Jimmy’s Margarita, el Jimador has launched its ‘Margarita Finder’.
Click here to find out the closest festivities to you.
Jimmy’s Margarita recipe:
- 50ml el Jimador
- 30ml Freshest Lime Juice (approx the juice of 1 whole lime)
- 20ml Pineapple Syrup
- Pinch of salt
- A full cup of Ice
- Drips of herb oil
- Shichimi spice mix
- Frost your Coupettes or glasses of choice in the freezer for 1 to 4 hours
- Put the el Jimador, lime juice, pineapple syrup, and salt into a cocktail shaker and add one of the husks of the squeezed limes. Fill to the top with ice. Shake as hard as possible and strain into the frosty cocktail glasses. We like a Coupette but you could pour over ice if you prefer.
- The beautiful thing about this cocktail is how easy it is to dress it up to suit. Dust your glass with Shichimi spice mix to make it a little spicy, add a touch of vanilla into the syrup to make it almost creamy, or like we do at Tios, drip some herb oil for that psychedelic finish.
Pineapple Syrup Recipe:
- 150gm white sugar
- 150ml pineapple juice
Mix equal-weight pineapple juice (juice it fresh if you can) and white sugar with a pinch of salt and stir until the sugar is completely dissolved. Option to store the juice in the fridge for 3 to 5 days.