Because Zobo and Margarita.
Let’s call it my current favourite. Many thanks to you, D for the heads up.
The classic Margarita is based on Mexican Tequila, orange liqueur and lime juice. It is typically served in a stepped glass, with a limed, salted rim.
I love the combination – sweet, sour, floral hibiscus which complements the floral nuances of fresh lime juice.
My task began with preparing my glass. I ran some lime around the rim of the glass…
and dipped it in coarse sea salt…
…then set it aside.
To make the drink, I began with crushed ice in a mason jar for I do not own a cocktail shaker. Yet.
In went 4 parts (tablespoons) of zobo syrup, 1 part Tequila, 1 part Cointreau and the juice of one lime.
I put the lid on the jar and shook as hard as I could.
And gently poured into the glass – being careful not to ruin the salt garnish.
The salt was weird. I could do without it but the rest? Oh my word. Awesome.
The lime juice is everything – it lifts and binds and melds the flavours together and in a very funny way reminds me of Campari, the Italian digestif.
Definitely a recipe that’ll be rustled up at the next party. And enjoyed beyond that.
I always say I’m not one for cocktails but this…might change my mind. Even though friends laughed at me when I told them the proportions of alcohol I’d used. One friend called it a mocktail 🙂
Oh well. I enjoyed it still xxx