Mockingbird Recipe
Blanco tequila, fresh mint, sparking strawberry rose – purée
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Ingredients
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Cocktail
Strawberry-Rose Purée (makes ~6 oz)
Method
Strawberry-Rose Purée
Combine and blend
Place hulled, quartered strawberries, granulated sugar, rose water, and fresh lemon juice into a blender. Add 1 tablespoon cold water to start. Blend on high until very smooth, about 20–30 seconds.
Strain
Pour the blended mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid and pulp as possible. Discard seeds and solids left in the sieve.
Adjust sweetness and consistency
Taste the purée and add up to 1 teaspoon additional sugar or a little more lemon if needed. If too thick, whisk in additional cold water 1 teaspoon at a time until you reach a pourable syrupy consistency. Chill until ready to use. Yield ~4–6 oz; use 1 oz per cocktail.
Cocktail Assembly
Muddle mint
In a cocktail shaker, place 8 fresh mint leaves and the simple syrup (0.5 oz). Gently muddle the mint 4–6 times just to release the oils — avoid shredding the leaves.
Add spirits and purée
Add 2 oz blanco tequila, 0.75 oz fresh lime juice, and 1 oz strawberry-rose purée to the shaker.
Shake
Fill the shaker with ice (about 1 cup), cover, and shake vigorously for 10–12 seconds until well chilled.
Double strain
Double-strain the cocktail into a chilled Collins or highball glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer to remove mint fragments and any remaining seeds.
Top and garnish
Top with 2 oz sparkling water or sparkling rosé for a floral effervescence. Gently stir once to integrate. Garnish with a fresh mint sprig and a strawberry slice or an edible rose petal.
Serve
Serve immediately with a straw and enjoy. If you prefer a less sweet or lower-proof drink, reduce tequila to 1.5 oz or increase sparkling to 3 oz.