Western Living Magazine
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The Twisty Cheesy Buns that Make -40°C Winters Worthwhile
This Super-Simple Ribollita Will Be Your New Favourite Winter Meal
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Discover the Perfect Winter Getaway in Penticton
This Designer of the Year Finalist Just Launched a Gorgeous New Furniture Line
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Editors’ Picks: What We’re Reading Over the Holidays
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
Our modern take on a 'marguerita' recipe from WL's 1987 cookbook.
Recipe by Tim Cole (Ophelia) and photos by Tracey Kusiewicz.
The WL cookbook recipe was classic ’80s, when everyone became obsessed with the texture provided by egg whites. The original recipe from the ’30s would more likely have had a splash of soda instead of the egg white.
Find the original recipe here.
1½ oz Pueblo Viejo Reposado tequila (or similar reposado from the Los Altos region)
½ oz Agavero
Orange (similar to triple sec but made from tequila)
2 oz lime juice½ oz hibiscus syrup*
Dehydrated lime, for garnish
*To make hibiscus syrup, combine 25 g dried hibiscus with 1 litre of water and 1 litre of sugar. Bring to a boil and simmer for 5 minutes. Let rest for 15 minutes, strain and chill.
**To make pink salt, blend 100 g dried hibiscus into a fine powder. Combine with 1½ litres of kosher salt.
Rim a rocks glass with pink salt. Shake tequila, Agavero Orange, lime juice and syrup hard on ice. Pour into rocks glass with fresh ice and garnish with dehydrated lime.
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