Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume. This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange. The wild hibiscus blossom specified at the end of the recipe? Entirely optional!
Ingredients
- 2 ounces Herradura Blanco (or any good silver tequila)
- 1 ounce hibiscus-infused syrup
- 1 ounce freshly squeezed lime juice
- 1 wild hibiscus blossom in syrup.
1 drink
Preparation
- Fill a cocktail shaker with ice and add the tequila, hibiscus syrup and lime juice. Cover and shake well. Strain into a rocks glass filled with ice and garnish with the hibiscus blossom. Serve immediately.
2 minutes
Dining and Cooking