Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. ![]() Shake until a thick foam appears on the top of the surface.ĭip the glasses into lime juice and then into the salt. published summer When the tart, sweet flavor of hibiscus combines with the smokiness of mezcal, you get one irresistible cocktail. Strain out the blossoms and cool to room temperature.Ĭombine mezcal, jamaica, lime juice in a shaker with ice. PEDAS MARGARITA Dre Masso, Akademi Bali, Indonesia GLASS: MARTINI a few dried hibiscus blossoms, crushed (optional) sea salt caster (superfine) sugar 40ml. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Weve put a spring spin on the classic margarita by creating a simple syrup infused with the tangy floral flavors of hibiscus tea. ![]() Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica. ![]() This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness.
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