A strawberry dream

A silky smooth pairing of rich strawberry cream and the thrilling bite of tequila

Tequila: known for its signature fiery burn and sheer brute strength. A winning combination of fruit, pepper and spice, tequila expresses the nuances of its raw material arguably better than any other spirit in the world.

How do you like your tequila? With a slice of lime? Maybe a slice of lemon and a dash of salt? What about strawberry? Enter Tequila Rose. A sweet combination of rich, smooth, strawberry cream and the thrilling bite of tequila.

Though normally associated with the summer season, strawberries are much more versatile than you might think. Here are four ways you can indulge in your new favourite drink this frosty winter season.

Dreamy strawberry truffles

Disclaimer: you might want to close your eyes when eating these little truffles, because you’re going to want to savour every second of their chocolate strawberry cream goodness.

Ingredients

  • 3 cups sifted powdered sugar
  • 230g softened cream cheese
  • 350g semi-sweet chocolate chips, melted
  • 3tbsp Tequila Rose

Method

  1. Add powdered sugar gradually to cream cheese in mixing bowl slowly.
  2. Mix on medium speed, till well blended.
  3. Add melted chocolate and combine.
  4. Wrap mixture in plastic wrap and refrigerate for several hours.
  5. Shape mixture into 1-inch balls and roll in topping of your choice (we recommend coconut, cocoa powder or candy sprinkles)
  6. Keep refrigerated until serving in airtight container.

Too pretty to eat cake

Looking for ideas for your dessert table? Try your hand at this sweet treat for that pop of colour.

Ingredients

For the cake

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 3tbsp tequila rose
  • 300g self-raising flour, sifted
  • 2tsp baking powder
  • Pink food colouring

For the buttercream

  • 100g unsalted butter
  • 215g icing sugar, sifted
  • 1 ½ tbsp tequila rose
  • Pink food colouring

Method

For the cake

  1. Preheat the oven to 180°C and line a ten-inch bundt pan.
  2. Beat the butter and sugar together until light and fluffy.
  3. Gradually add the eggs to the mixture with a spoonful of flour.
  4. Then beat in the tequila rose.
  5. Fold in the flour and the baking powder.
  6. Place half the mixture in a separate bowl and add the pink food colouring to it.
  7. Add a spoonful of the white mixture followed by a spoonful of the pink batter and repeat this until it’s all in the tin.
  8. Use a skewer to marble this together.
  9. Bake for 35-40 minutes.
  10. Once baked, remove from the oven and allow to cool in the tin for 15-20 minutes.
  11. Remove from the tin and transfer to a wire rack to allow to cool completely.

For the buttercream

  1. Beat the butter and gradually add the icing sugar.
  2. Once all the icing sugar is incorporated add the tequila rose.
  3. Take half the buttercream and add pink food colouring to it.

Hot cocoa

Hot cocoa mixed with Tequila Rose is a unique twist on your favourite winter warmer.

Ingredients

  • 1 part Tequila Rose
  • 3 parts hot chocolate
  • Whipped cream

Method

  1. Pour Tequila Rose into a coffee mug and fill with hot chocolate.
  2. Top with whipped cream and chocolate shavings. 

Delicious milkshake (for adults!)

We all love to indulge in a delicious milkshake every now and then. Why not elevate the classic vanilla milkshake with a splash (or more) of Tequila Rose? For adults only!

Ingredients

  • 30ml Tequila Rose
  • 2 scoops of vanilla ice-cream

Method

  1. In a blender, combine ingredients and blend until smooth.
  2. Pour mixture into tall glass and top with a strawberry wedge.

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