Tequila Mockingbird

To make the granita add the dried hibiscus to 500ml water and bring the water up to 40C (just above blood temp), cover and infuse for 24 hours.

The following day, strain the water and add the sugar and stir until it dissolves. Freeze until fully set (allow 6 hours) in a freezer-proof container, and once frozen, scrape with a fork until you get fine pieces. Put the frozen flakes into a separate container and keep frozen.

Put four glasses into a freezer and chill for 30 minutes. When you’re ready to serve, mix all the cocktail ingredients in a cocktail shaker or jug.

Put equal amounts of granita in each glass, and add freshly grated lime zest and another hibiscus flower. At the last minute, pour the cocktail onto the granita.