3 cups of water
1 cup of freshly squeezed lime juice
3/4 cup of sugar
Heat all three ingredients over medium heat and stir to combine. Cool and transfer to a pitcher. (Those may look like lemons, but the Bears limes from my in-laws trees are more yellow than green this year).
Ferrand Dry Orange Curacao Syrup
1/2 cup of Ferrand Dry Orange Curacao
Simmer the curacao over medium heat until reduced in half. This can take about 10-12 minutes. Cool and bottle.
Vanilla Salt (this recipe is adapted ever so slightly from The Chocolate of Meats website)
1/2 Tahitian vanilla bean
1/4 cup of kosher salt
Combine the salt and vanilla bean and shake vigorously. Let sit for a few hours before use to allow the vanilla bean scent to permeate the salt. Store in an airtight container.
The result? Instead of a strong tequila forward/ sweet and sour mix, this cocktail becomes a softer, lighter version that is both fruity and floral, with a bite of citrus at the finish. Hibiscus and lime are a wonderful pair, and with a pinch of the vanilla salt, this drink is well balanced. I purposely made the limeade not too sweet so that I could control that with the orange curacao syrup. That syrup’s sweet orange contrasts quite well with the tart lime, creating a more dynamic version of a sweet and sour mix. The drink also has strong floral notes from the hibiscus tequila that are pushed forward more from the bitters and from the vanilla salt due to the Tahitian vanilla bean. Tahitian vanilla is more floral than Mexican or Madagascar vanilla beans. Don’t worry though, this doesn’t taste like perfume.
The name? It translates to the garden of my grandmother. And that came about because the rose scent and the hibiscus flowers reminded me of her garden. Why in Spanish? It’s a riff on a Margarita. I couldn’t just name it in English.
Thanks to Frederic for keeping Mixology Monday alive and to this month’s host Stewart. Cheers!
I’m trying to be better about posting the roundup post for MxMo. Here’s this month’s!