Mount Pleasant Magazine Nov/Dec 2016

120 / 146

IGT 24
TEQUILAMOCKINGBIRD
Cocktail by Mex 1
The Tequila Mockingbird is a
tasty play on a margarita with a
combination of tequila, blackberries
and raspberries and blood orange
liqueur, with a slight kick at the end
from the serrano pepper.
IngredIents
1.5 oz. blackberry, raspberry and
serrano infused tequila (see recipe
below).
1 oz. Solerno blood orange liqueur.
1 oz. fresh squeezed lime juice.
.75 oz. agave syrup.
Splash of soda water.
Process
To build the cocktail, make sure you
have your cocktail shaker, collins
glass and fresh cut lime and salt for
garnishing. In your shaker, add ice,
the infused tequila, Solerno, lime
juice, agave syrup and soda water
and give it a good shake. Take your
collins glass and swirl the lime around
the rim of the glass and dip it in the
margarita salt. Pour the cocktail into
the collins glass, garnish with a lime
and enjoy with friends!
Recipes
Enjoy these recipes this holiday season!
To make the infused tequila. Take
2 to 3 quarts of raspberries and
blackberries and 2 to 3 serrano
peppers and add to a 1 to 2 gallon
jar. Add enough tequila (1 to 2
liters) to cover the ingredients. Let
this sit for a minimum of 5 days,
up to 10 days. For a spicier version
of the drink, let the peppers sit the
whole 10 days or pull the peppers
early for a slightly less spicy drink.
Once the tequila is ready, strain
the ingredients into another jar or
large bowl, remove the peppers and
very lightly press on the fruit to get
some of the juice out. The finished
product will be good for a few
months.