Tequila Mockingbird

  • serves 4
  • Easy

This prep-ahead cocktail dessert from Sixtyone in Marylebone makes a dramatic finish to a dinner party. Buy dried hibiscus flowers at health food shops and souschef.co.uk.



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


  • 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. 

Nutritional Information

  • Kcals 309
  • Carbs 46.9g
  • Protein 0.6g
  • Fat 0.7g
  • Fibre 0.9g