I had scratched down an idea for a floral drink when the idea came up on Mixology Monday. And then I was out of town and forgot about it. I’m revisiting some ideas this week that I had left to the side and now have some time to actual try. For this recipe, keep in mind that Hibiscus is pretty astringent and this is not a liquor I’d knock back on its own. However, when mixed properly and sweetened, it’s delicious.
6 oz Tequila
1-1/2 Tablespoons Dried Hibiscus Flowers
Combine ingredients in a jar and seal. Refrigerate for 2 hours and then strain out the hibiscus and discard it. Or, if you’re like me and you forget it in the fridge for 24 hours, it’s also ok not ok. It gets too bitter. Stain it out immediately. Although it starts to move into the realm of bitter It’s so bitter, so taste it first after you’ve discarded the flowers.
Use immediately or store in the refrigerator indefinitely.
Necessity breeds imagination. Isn’t there a saying along those lines? This weekend we’ve holed up in the house for a couple reasons. One, work. Work work. My husband has a lot of it. 90% involving computer and programming and other things that make no sense to me. Second is also work. House work. Lots of dusting due to the start of what is to be a long, drawn out construction project that has already resulted in the loss of use of the downstairs bathroom. And a couple of fights with the home insurance agency. Third, the closure of the 405 freeway. For a short while now we’ve been warned by the transit authorities to STAY AWAY from the west side of town. Avoid the airport!! Avoid leaving your houses!! Better yet, just leave town until Monday morning. Last check all the freeways were green and I’m sure all those idiots who paid for expensive helicopter rides over what was supposed to be insane gridlock for 40 miles in every direction are kicking themselves right now. Deservedly so in my opinion.
Anyway, we bought some grill fixings and decided to just stay put for two days. No biggie. Except that we somehow forgot to stock up the liquor cabinet. It’s been slowing bleeding out for the last month or so. Company comes over and there goes that bottle of Buffalo Trace. And oddly a whole bottle of Jägermeister (how did that get in there?). And wasn’t there a bottle of Finlandia for Bloody Marys?
Surprisingly though we had a couple of almost depleted Tequila bottles. Enough to make some cocktails. But with no whole limes around the house either, a Margarita was out of the question. And I have just been informed by the husband that he really isn’t a fan of them anyway.
There was a whole bottle of Campari though. No gin- the Aviation got used up in some martinis two days ago. Home bartenders are hanging their heads at this sorry state of this liquor cabinet right now.
So a quick search on the internet for tequila and campari brought me to the A Dash of Bitters blog. And this post here. This recipe below is only a slight modification. I upped the Campari by a ¼ ounce to blow out the tequila and make the Campari stand out more (my reasoning was that I wanted this to taste like Campari, not just a slight bitter aftertaste). I also added a squeeze of lime. I felt it needed a touch of an acid. And tequila and lime, blah blah blah. So here you go! It’s slightly bitter and tangy and a hint of that rich reposado tequila is there in the background, which is where I wanted him to be.
2 oz. Cazadores Reposado Tequila
½ oz Campari
¼ oz French Dry Vermouth
¼ oz Fee Brothers Maraschino Cherry Syrup (finally broke into this!)
dash of Peychaud’s Bitters
Squeeze of a ¼ lime
Stir all of the ingredients together with ice. Strain into a chilled rocks glass. Garnish with spent lime.
After I made this I glanced down at the comments and realized that others were also adding limes. I think I’d nix the Maraschino syrup next time because I don’t feel like it adds much. In fact, for the next round I made this with Aperol instead of Campari and left out the syrup. Then I subbed out some Castillian Bitters from Miracle Mile Bitters (a local, artisanal bitters company in L.A.) I thought it worked, but another taste tester, not being a fan of the Aperol, thought it tasted too medicinal. To each his own.
I will be enjoying this on the porch by my little lime tree that is slooooooowwwly growing me some new limes. The biggest about the size of my thumb.
Admittedly I really had no idea what St. Germaine was until their clever marketing campaign of old timey postcards of scantily clad women came across my way. A framed woman from the 20’s stands nonchalantly with a croquet bat (bat? Not sure what they are really called at the moment) in the master bath at the house, sans clothes, grandfathered in from my husband’s bachelor days. There is some draw to these photos.. oh but we should be moving on to the drink here. Anyways, I picked up a bottle after trying a cocktail out where they had slipped some in with gin and tonic water. It was just enough to give the G&T an extra layer of flavor without being overwhelmingly sweet (which you can do if you pour too much in. Which I have done and wasted a drink over.). Then came the day when I was out of tonic, and gin, and still had this HUGE BOTTLE of elderflower liquor sitting on the shelf getting dusty. I slightly modified a drink on the St. Germain site and came up with this:
2-1/2 oz Tequila
1 oz St. Germain
Dash of Dry Vermouth
I’ve had it both stirred with ice and strained into a chilled cocktail glass, or just mixed and kept over ice. However if you drink it too slow over ice it dulls the flavors and washes it out a bit. So I would just stir it gently with ice and strain. Or would that be stirred?