Frankly I thought I had mixed my last cocktail with fresh milk back in April, when the Snow Ball separated in front of my eyes and left me with a glass of violet colored minty curds. But then last night a gentleman I hold in high esteem blogged about a buttermilk margarita and I was hooked again.

Jörg Meyer owns the best bar I have ever had the pleasure of visiting: Le Lion in Hamburg. When my friend and I visited a couple of years ago we fell madly in admiration of bartender Mario Kappes. And it seems that Mr. Meyer have found another amazing bartender in Bettina Kupsa who is the creator of the Buttermilk Margarita.

This cocktail is everything the Snow Ball was not: Well balanced, pretty, surprising and a wholly new way to appreciate both tequila and the mighty Margarita.

The first sip reminded me of my first sip of a milk punch: Milk adds something to the taste of a drink that is so right yet so unidentifiable. And the sour note of the buttermilk picks up the lemon and lime perfectly in this cocktail. Well done.

I much followed the recipe as written except I only had silver tequila:

• 6 cl tequila - I used Patron Silver
• 3 cl buttermilk - I used organic non-homogenized and it did not split at any point
• 2 cl lemon juice
• 1 cl lime juice
• 2 cl agave syrup (I probably used a good deal less mine was very thick)
• 1 bar spoon quince jelly

All ingredients measured into a shaker and shaken with ice. Strain into a coupe.

And as a snack I made a pineapple cheeseball. A while ago I noticed a picture from Elena of Stir and Strain on Pinterest - it was a full sized pineapple molded out of cream cheese. I never know something like a cheese ball even existed so I explored further and found a large edition of the one I made today.

I used fresh cheese and goats cheese and probably ended up with a cheese ball not solid enough as the fresh pineapple I used added liquid too, but it turned out ok and would make a fun party snack.