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