As we look past the frost in the air for the arrival of spring, I wanted to challenge you with the theme of Spring Break!.. The best part of Spring Break is that it means so many things to so many different people, so I have some high expectations this month. Yes, tiki-heads, I am looking at you. I want all of you to dig deep, steeled by last month’s MxMO, and find your spring break drink! What sort of drinks do you enjoy when you start to break out of your winter shell? Do you crave a return to gin and tonics? Is there a drink that calls to you as the weather warms and the sun creeps through the sky longer and longer? Perhaps there is a drink that you fondly recall from your days of being a callow youth on Spring Break that led you down this primrose cocktail path?.. This is the month to to share those warm weather finds!

Here in Dubai the seasons are slightly different than let's say in Arizona. The weather is changing from slightly chilly spring or autumn temperature (winter), to full blown summer temperatures (your spring or autumn) - to seriously insane "sous vide" temperatures in the summer. Winter is never seen here.

Due to this point drinks you will be able to offer 10 months in a year some summer drinks - and the 2 remaining months you are mixing mulled beverages - basically only because of their novelty (but on the side, you still make summer drinks) - if there is no rain (a felt 5 days a year) - sandstorm, or really "strange bad weathers", even on the coldest day in the year, you will have comfy "above 20ºC" over the day.

But as we all come (more or less) from countries with more confined seasons, we do exactly what the topic is all about.

First of all we look at Aurelien's suggestion, who works in the exciting beach restaurant Palm Grill.
Orel comes "freshly" from France - and isn't yet "spoiled" than many others in Dubai...

The Margarita, is such a classic drink for warm weathers that we can enjoy in many different ways; like on the rocks, frozen or strain into a chilled glass.

So I did the difference using strawberry/chili infused tequila which got to give us a real distinct taste but also gives us a nice red color.

Instead of a salt rim my goal was to augment the taste with the combination of acidic lemon salt and sugar, which is balanced and supercharged with the addition of bicarbonate of soda to give the last touch by providing a fizzy effect as soon as you take the first sip.

45 ml 100% agave tequila infused with strawberry and chili,

15 ml Patrón Citronge (or other quality orange liqueur)

30 ml fresh lime juice

5 ml sugar syrup.

Strawberry Chile Margarita

For me - it is rather everything about blue sky...

Butterfly Collins - sometimes tea bagging can be impressive...