Founder Naomi Seifter started her wildly popular health food and drink concept Picnik in 2013 in a shipping container on Austin’s South Lamar Boulevard. It quickly became the go-to spot for grabbing to-go gluten-free breakfast and lunch items, butter coffee, and bone broth. She opened her first brick-and-mortar restaurant in 2016, and it’s now a buzzing spot from the sunny morning breakfast (the harvest hash with change your life) to the dimly lit cocktail hour. We took a seat at the bar to learn the secrets to their low sugar take on a margarita.
Wearing our Tye earrings in black, bartender Taylor Trees mixed up the tasty concoction. When it comes to cocktail ingredients at Picnik, they take the same approach as they do with food when it comes to sourcing the most fresh and clean ingredients, like potato vodkas and gins paired with muddled fruits and herbs and a house-simple syrup made from pure maple syrup and raw, local honey. And, keeping things seasonal is a priority. Think warm citrus, spiced butternut and maple for fall and winter, and bright berries and herbs for spring and summer. Cheers for this margarita (which is always in season in Austin)!
– 2 oz Organic Blanco Tequila
– 1/4 oz Raw Honey
– 1/2 oz Fresh Squeezed Orange Juice
– 1 oz Fresh Squeezed Lime Juice
– 1/2 oz of your favorite seasonal fruit pureé (Acai, Strawberry, Pomegranate, Mango)
– Pink Himalayan Salt
– Lime Wedge
Combine tequila, raw honey, orange juice, lime juice, and fruit puree into a mixing glass or tin. Add ice, top with shaker tin, and shake for approx. 6 seconds, until properly mixed and diluted. Over ice, strain liquid into an ice filled rocks glass, garnished with Pink Himalayan Salt and a Lime Wedge.
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