Mixology Monday time again; how quickly this year is flying. This month’s host is Stewart Putney of Putney Farm who has asked us to “invert” our cocktail ingredients.
When I first read the announcement I was all on board for busting out some of my crazy chemicals and turning liquids into solids, etc… until real life got in the way and I had to abandon those ideas real fast. Some day you’ll see some posts on that, some day.
Instead I liked the idea of turning a cocktail into a ‘long drink’ and having a new batch of hibiscus infused tequila on hand I opted to make one from a Margarita recipe. Not just stopping at switching the proportions of the tequila and lime juice around, I added some extra touches to turn the other ingredients on their heads. Lime wedges encased in ice? Yes. Dry Orange Curacao syrup? Why not. Vanilla salt?! Let’s do that too!
Sometimes I want a project to work on, and this particular cocktail seems to be just that. However, once you make a couple of the ingredients that go into this, you can use them in lots of other ways. That vanilla salt is going atop some dark chocolate cookies soon. And the limeade is perfect without the booze in it too.
Let’s build this.
2 oz. Hibiscus Infused Tequila (recipe on this post)
1/2 oz. Ferrand Dry Orange Curacao Syrup (recipe below)
6 oz. Limeade (recipe below)
3 drop of Bitter Tears’ “Hina” hibiscus and rose bitters
pinch of vanilla salt (recipe below)
lime wedge ice cubes (add lime slices to ice cube tray
Build the drink by adding lime wedge ice cubes to a Collins glass. Pour in tequila, syrup and limeade. Add the bitters and pinch of salt and stir with a straw gently to combine.
Limeade Recipe
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!