This fruity and complex tequila cocktail has next level presentation – though we’d expect nothing else from Marian Beke and his team of bartending wizards at London’s award-winning The Gibson bar!

This is the ‘Essence Of Jalisco’, served in a skull with candy floss hair and a garnish of worms. Would you dare to try them?

It’s made here by Martina Breznanova.

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Recipe: –

45ml Tequila infused with Cherimoya Leaves
12.5ml Pomegranate Liqueur
Juice of 1 lime
15ml Magnolia Agave & Chamoy Sauce
50ml Pineapple & Aloe Juice
1 tsp Chocolate Protein

Shake all ingredients with ice and strain over ice in a skull-shaped glass.

Top with crushed ice and garnish with candy floss, bamboo charcoal powder and dried buffalo worms.