You may have seen my Zobotini before. If you haven’t yet, click HERE. I did not stop at a Zobotini. Once my brain gets an idea, I run with it. I thought of a Zobogarita i.e. a Zobo Margarita . I made this cocktail with the same recipe above but substituted the Vodka for Tequila. Honestly, I don’t know which one I liked more, but if I had to choose, it will be the Zobogarita. There was something about Tequila that just rocks with the flavour of my Zobo drink (recipe HERE).
You will need
1/2 cup of my Zobo drink – unsweetened
1 – 2 shots of Tequila – depending on how strong you want it
1 tablespoon of Demerera sugar syrup (optional) – to sweeten it
Salt.
How To
1. First, you will need to rim the martini glass or whatever glass you use. With a Margarita, you rim the glass with salt. To prevent the sharp taste of salt, I decided to add a little sweetened zobo with the salt. Just a little to form a thick paste that will stick to the glass, so you get a hint of sweet and salty when you take a sip. To learn how to rim a glass, click HERE
2. After rimming the glass, place it in the freezer if you want to serve in the next 5 minutes, otherwise, chill in a fridge.
3. Mix the drink in a cocktail shaker with Ice. Shake for a couple of minutes
and pour in the chilled glasses. Serve immediately
Your cocktail is ready to drink
Surprise your guests this Christmas with a cocktail they will not be expecting
Serve with finger food, and let the alcohol flow with the conversation and merriment.
Don’t you just love the deep crimson colour of this cocktail?
Make a Margarita even the poshest bars will envy. Lol
For effect, hook 2 or 3 zobo leaves on the glass, or you can rinse the leaves and drop in the cocktail to float around
I also thought of a Zobo Sangria and so many more cocktails but I did not have many of the spirits at home and I did not intend to go out and buy them just for the sake of. The recipes for the cocktails I have listed can be found online, just think of your favourite cocktail and work in zobo into it, or let the alcohol you have at home guide you into making your own creations. In that vein, I decided to create something with a stamp of originality. I made a Zobo CC2 cocktail.
Zobo CC2
I have decided to make my own signature unique drink using the liquor I have at home. I did a lot of experimenting, trying to find out which one works, and trying not to get drunk in the process. Shhhhhhhh. There is one I really liked because it was sweet, tangy and smelled amazing. I love fruity, girly cocktails. You won’t catch me ordering some strong stiff drink. The word CC2 came from the ingredients – Coffee and Citrus.
2 shots coffee liqueur – soiree/ tia maria
1 shot orange liqueur – grand mariner
3/4 cup zobo drink
Ice cubes
How To
1. Start first by mixing the two liquors in a Highball glass. Add 2 or 3 ice cubes
Then dunk in the zobo, carefully swirling for effect and serve
My sext Zobo CC2
it can stand proudly alongside any cocktail. It tastes sweet, it tastes of coffee, citrus, cloves, ginger, vanilla, and zobo. All those flavours just mix together creating an aromatic heady sensation that smells and tastes great.
Enjoy!!!!!
I hope I have given you exciting ideas for Christmas. Out with the boring sodas, orange juices, beer and wine. Spice up your Christmas and keep your guests talking about Zobotini et al for weeks.
Ooooh, lest I forget, for those who haven’t seen it yet. I also created a Homemade Zobo and Pineapple Ice Cream. Click HERE for the recipe
I’m not the biggest foodie, just cos its always been too much work for me and I’m not very good at it so I would typically rather tidy up after someone with better skills does the cooking. As a non expert though, I have a lot of admiration for anyone who does it right and I’m an immense lover of all things pretty , colorful and excellent so your blog has been nothing but a delight for me. I discovered you on the ‘So you think you can cook’ facebook page and I often visit your blog just to stare and salivate at the food pictures .
I applaud your expertise, love for food, media savvy and most of all your eye for/ attention to detail. You go the extra mile to ensure its not just a treat for the belly ( as I’m sure it is) but also very visually appealing. As a fellow Nigerian and celebrator of all that’s good about us, I commend you and wish you all the very best. I hope that this passion of yours takes you places previously uncharted by our compatriots ( perhaps several book deals and your own chain of restaurants/ cooking show and or culinary product line? I am dreaming for you …)
On a practical note, I have been inspired ( partly by your blog) to throw a Nigerian themed party for my Caucasian friends and plan to make a zobotini. Could you tell me where you find the leaves from in the UK? A google search brought up green sorrel leaves in Tesco and that doesn’t seem right.
Thanks again for your awesome work.
Wow, thanks for that. I get many great comments, and I must say, yours is amongst the best, if not the best comment I have ever received. Thanks a lot for the dreams and kind wishes. i wish all that for myself too. Your comment made me smile now, thanks again. Zobo leaves, also called sorrel leaves, per chance shares its name with Sorrel the herb. Very qeird. That is why when the Dooney’s Kitchen phenomenon goes global via Zobotini, hopefully in a few years time the whole world will know it as Zobo leaves, hehehehehehe. Go to ebay and type in sorrel leaves. In fact, for such an amazing comment, I have doen the search for you on ebay. Here it is: http://www.ebay.co.uk/itm/Greenfields-Hibiscus-Flower-Tea-Sorrel-Herbal-Tea-100g-Dried-Hibiscus-Petals-/400657521525?pt=LH_DefaultDomain_3&var=&hash=item5d490c9b75#ht_1182wt_1162
Aww, I am so glad my comment encouraged you. You are doing a fab job and all I can pray is that God breathes His winds on your sails and prospers the works of your hands :-).
Thanks alot for the link. I shall be using it soon and will let you know if I have any success trying out your recipes.
Amen, Amen and Amen. Thanks