Brilliant, floral agua de jamaica meets the heat of a chile-spiced grenadine in this booze-no cost refresher.
4 oz. agua de jamaica
½ oz. pasilla grenadine
1 oz. lime agave syrup
Applications: shaker, strainer
Garnish: pomegranate seeds
Blend the agua de jamaica, grenadine and lime agave in a shaker and shake. Pressure over fresh new ice in a Collins glass and top with soda water. Garnish.
Agua de Jamaica: Rinse ¼ cup of hibiscus bouquets in interesting water. Bring the 1 cup of h2o to a simmer then steep the flowers in the incredibly hot drinking water for 10-15 minutes. Pressure flowers out of the combination. Increase ½ cup of white sugar and shake to incorporate.
Pasilla Grenadine: Merge 12 oz. of pomegranate juice (Curadero utilizes POM) with 12 oz. of white sugar, 8 oz. of Demerara sugar and 2 dried pasilla chile peppers (or other dried chile peppers like ancho or guajillo) in a blender and pulse to combine. Transfer to pot and bring to a boil. As soon as it commences to boil, take away from heat. Pressure by means of chinois and chill.
Lime Agave Syrup: Mix equivalent parts of light-weight agave nectar and very hot water to make an agave syrup. Then incorporate equivalent areas of freshly squeezed lime juice with the agave syrup. Keep in the fridge when not in use.
Alex Gregg, Curadero, San Diego
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