Yes we do mocktails...and cocktails, this recipe is both options. How pretty is it?
We think it is time for a Mexican food night, head over to my store and get the Mexican Fiesta ebook, which incidentally is FREE to Insider Club members and which book we always have in stock. (Go figure!) Then put this one onto your menu and you are sorted! Arriba.
I do love Mexican food and have written a ton of fresh Mexican recipes throughout all my work, this is a newbie, created for the best salt harvesters and purveyors in the world, Murray River Salt. I sell their excellent product in my store. Go get yours and never look back.
Happy Cinco de Mayo!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Egg White 30 grams
- 1 Pinch cream of tartar
- 40 Grams Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- 2 parts Tequila
- 1 part Cointreau
- 1 part Lime juice
- 2 parts Pineapple juice
- 1 Limes zest and juice
- 2 large Pinches Pink Salt Flakes BUY
Make the meringue by placing the egg white and cream of tartar into the Thermomix bowl, with the butterfly. Whip 4 min/37/speed 3.
Add sugar and salt slowly while whipping 3 min/50/speed 3. Set aside.
Combine Tequila, Cointreau lime juice, pineapple juice and ice in a cocktail shaker. Shake for 1 minute.
Put lime juice in a bowl and salt flakes in another bowl. Dip a glass in the juice, then the salt, to rim the glass.
Pour tequila mix in glasses, top with meringue, lime zest and a sprinkle of salt flakes
To make a mocktail, omit Tequila and Cointreau. Double the lime and pineapple juice. Add 3 drops of DoTerra Wild Orange Oil.