During the warm summer days, there is nothing more refreshing than sipping a lovely iced cocktail on the terrace. But, equally, cocktails in the winter warm one’s cockles.

Tequila is produced from the agave plant from Jalisco in Mexico. It is not actually a shot but is often sipped neat alongside a 'sangrita' which cleanses the palate whilst complimenting its smooth flavour profile. Sangrita is made from tomatoes, citrus and spice.

Instead of sangrita, I have combined tequila with the juice from a prickly pear which also originates from Mexico and is a member of the cactus family. The fruit is known as 'tuna' and has a vivid yellowy orange flesh and tastes like a cross between bubble gum and watermelon.

To add an extra dimension I have added elderflower liqueur and soursop (guanabana) which smells like pineapple but has the flavour of strawberries and apple but the texture of banana and brought it down to earth with lime and lemon.

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