“Using fresh ingredients supports local farmers, ensures quality and shares the story of our community.” -Nick Georgetti
Nick Georgetti is the General Manager of The Engine Room, an iconic restaurant nestled in the heart of downtown Mystic, CT. The popular establishment is known best for their creatively delicious food and variations on standard cocktails. Their first and foremost philosophy is: fresh, fresh and fresh.
The Engine Room offers different versions of the classic Margarita. One of the most popular is called “Temple Guard” which is infused with their own “Stone Acres Farm Syrup” grown on their Stone Acres Farm sister property. Enjoy this simply delicious recipe along with a bowl of guacamole and tortilla chips. Happy Cinco de Mayo!
The Engine Room’s Temple Guard Margarita
1oz Stone Acres Farm Syrup (or your preferred organic syrup)
Shake all ingredients and strain into a Sichuan pepper-rimmed glass. The Sichuan pepper is used instead of salt to create a tingling sensation and without the heat of chili peppers. Enjoy!
3 ripe avocados
1/4 cup fresh cilantro, chopped
1 jalapeño, minced
White onion, minced
Mix ingredients and fresh lime juice together with a fork to ensure chunkiness. Serve with tortilla chips.