Name: Cherry tequila sours
Total time: 14700 s
Yield: 4
Ingredients: 200 millilitre distilled silver tequila; 200 gram cherry; 100 gram caster sugar; 4 lime; 3 large egg; to taste Angostura bitters

Step 1

Place the M&S Distilled silver tequila (200 mL) and cherries (200 g) in a large jug, cover with clingfilm, and leave to infuse for at least four hours (but ideally overnight). When you’re ready to make the cocktails, strain the liquid, reserving some of the macerated cherries for garnish.

Step 2

Meanwhile, make a simple sugar syrup. Put the sugar (100 g) with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely (the syrup will keep in a sealed container in the fridge for up to two weeks).

Step 3

Make each cocktail separately: combine 50ml cherry tequila, 25ml syrup, 25ml lime juice (4) and 25ml egg whites (3) in a cocktail shaker. Top up with ice cubes until the shaker is two-thirds full. Seal and shake vigorously for 30 seconds, or until the side of the shaker is ice-cold and frosted.

Step 4

Strain into a cocktail glass and shake over a couple of drops of Angostura bitters (to taste) . Garnish with macerated cherries and lime zest. Repeat for the other three cocktails.

Cherry tequila sours

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