Stir up a tequila Mockingbird, then try more tequila cocktails such as our classic margarita recipe.


  • 50g dried hibiscus flowers
  • 250g golden caster sugar
  • 1 lime, zested
  • 200ml Olmeca tequila bianco
  • 100ml raspberry purée
  • 100ml fresh lime juice
  • 200ml sugar syrup


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

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