Drinks, food, Recipes

Slow tequila cocktail

Hein van Tonder


In the November 2017 issue of House and Leisure, you’ll find festive recipes for homemade ice creams and sorbets to satisfy your need for an ice-cold sweet treat. Throw in this tangy tequila-based cocktail and there’s your summertime entertaining, sorted.

slow tequila cocktail

tequilaFor the sugar syrup

1/2 cup water
Zest of 1 lemon
Juice of 1 lemon
1/2 cup sugar

For the ice

2 lemons
2 limes
1 cup water

For the cocktail

3 tots La Leona Karoo agave tequila
250ml soda water
250ml white grape juice

Method

Make the sugar syrup by boiling the water and pouring it into a small pot with the lemon juice and rind. Add the sugar and let it melt into the hot water, stirring with a wooden spoon until completely dissolved. Sieve out the rind and set the syrup aside until cool.

For the ice, zest the lemons and limes and place evenly into two ice trays. Cut the fruit in half and squeeze the juice over the trays. Carefully fill up with water and freeze overnight.

In a cocktail shaker, muddle the sugar syrup, tequila and half the ice. Pour evenly into glasses and top with soda water mixed with grape juice and more ice if necessary.

SERVES 6