Spice up your summer party with Clark’s tequila sunrise.
‘Tequila is the spirit of 2017 – this summer’s hottest drink is the Tequila Sunrise,’ says chef and food entrepreneur James Strawbridge. ‘To give it that healthy kick, I’ve added kale into the mix – a nutritional powerhouse packed with antioxidants.’ And it doesn’t have to be tequila. ‘For a trendy twist, why not switch tequila for mescal,’ says James. ‘This distilled alcoholic beverage, also native to Mexico, is made from the heart of the agave plant and has a divine smoky flavour – heaven!’
‘Serve your Tequila Sunrise with a Mexican feast,’ suggests James. ‘Perfect for sharing with friends and family.’
Ingredients
60ml tequila
1tsp Clarks Carob Syrup
50ml orange juice
100ml fresh kale juice – blend baby kale with a little water in a blender and strain
15ml grenadine
Glass of ice cubes
1 red chilli
Sugar comparison (per 230g serving)
211 calories
13g sugar
Vs
Traditional tequila sunrise:
248 calories
24g sugar
Method
Fill up glass with ice and add tequila and Clarks Carob Syrup.
Add the orange juice and stir thoroughly. Then top with kale juice.
Pour the grenadine down the side of the glass so that it settles at the bottom and appears like a sunrise. Ideally some clear colour layers blending from red, orange, yellow to green hues.
Garnish with a kale leaf and red chilli ring on the rim.
