Raspberry and Chocolate Margarita
You'll love this Raspberry and Chocolate Margarita, it's a fruity and citrusy margarita with a creamy and melting mouthfeel.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 10 raspberries + 3 more for garnish (fresh or frozen)
- 1 clove 1 clove
- 60 ml tequila blanco
- 30 ml Cointreau (or other Triple Sec)
- 2 dashes Orange Bitters
- 30 ml fresh lime juice
- 15 ml simple sugar syrup (or more, to taste)
- 200 g white sugar
- 125 ml water
- fresh raspberries
- some dark chocolate (70%)
Instructions
- 1
Place the raspberries and clove into your cocktail shaker or jug, and squash down with your muddler or the back of a spoon.
- 2
Add the tequila, Cointreau, lime juice, simple syrup and ice cube and shake or stir well to mix. Leave for a minute for the drink to chill slightly or just keep shaking/stirring for 20 seconds.
- 3
Strain into your cocktail glass.
- 4
Grate the chocolate generously all over.Or you could grate your chocolate on a saucer, place it in the fridge, then, using your fingers, sprinkle all over. Warm fingers means that chocolate will melt on your skin.
- 5
Serve with the 3 raspberries threaded onto a cocktail stick.
- 6
Place the water and sugar into a small pan and bring to a boil.
- 7
Simmer for 10 minutes on the lowest heat to allow the flavours to develop and the syrup to thicken.
- 8
Leave to cool, then place in the fridge.