The easter fruit tingle mocktail is a rich red hued drink for those who want a hit of antioxidants without overdosing on chocolate. Key ingredients are chilli and hibiscus which are a match made in heaven. Rimming the cocktail glass is a must!!. A Fruit Tingle cocktail will be zingy on the lips with a Hibiscus Flower Salt rimming salt or the heat can be dialled down with a chocolate rim.
Ingredients
- 60ml Lyres Blue Agave
- 30ml Hibiscus syrup
- 30ml lime juice
- 1/2 cup ice
- 4 slices of jalapeno pepper
- 2 strawberries
- chocolate syrup or hibiscus flower salt
Instructions
- Rim glass with citrus salt or chocolate syrup and set aside
- Muddle 1 slice of jalapeno pepper with one strawberry & lime juice in a cocktail shaker
- Add remaining liquid ingredients and ice shake to mix
- Double strain into a glass
- Garnish with remaining slices of pepper