Olive Magazine
Tequila Mockingbird Cocktail Recipe

Tequila Mockingbird

Published: July 14, 2015 at 9:49 am
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  • Preparation and cooking time
    • Total time
    • + steeping + freezing
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal309
fat0.7g
carbs46.9g
fibre0.9g
protein0.6g
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Stir up a tequila Mockingbird, then try more tequila cocktails such as our classic margarita recipe.

Ingredients

  • 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

Method

  • 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.

Check out our best cocktail recipes...

Sherry Cocktail Recipe
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