Today's video is a bit different. I decided to share this video I made some time ago for a cocktail competition that I participated in for Casa Dragones. It's always fun to make new drinks, it's a way to challenge myself and to play around with ingredients.
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Hats Off is a tribute to the beauty of Mexico. It's about recognizing Mexican tradition, culture, and hard labor. From the delicious Agua de Jamaica, its a natural water made out of dried hibiscus flower, combined with a bit of spices such as cinnamon, cardamom, and cloves which adds more depth and flavor to the drink. While balancing it all with fresh citrus and tropical pineapple juice.
A hint of bitter, root, and spices from the Mexican Liqueur Amargo Vallet, adds complexity and binds all the other flavors including our main Ingredient. Casa Dragones Blanco. It was a challenge to have this tequila still shine in a shaker full of flavor and summer tropicalness. That's why I added a few dashes of Saline. Which will make even more sense to take a sip by the ocean shore. Give this drink a short whip shake and strain it in a glass full of crushed ice and tops off with beautiful garnishes, such as edible pansy flowers and pineapple fronds. My Hats Off to you, for following me on this journey, I hope you enjoy it as much as I did.
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Saline Recipe:
50grams of Kosher Salt
15oz of filtered water
Combine ingredients in a food-safe/airtight container. Mix well until salt is completely dissolved.
Housemade Spiced Hibiscus Syrup:
1cup (200g) Sugar
1cup (200g) Water
½ cup of Flor de Jamaica (dried hibiscus flowers)
3 cinnamon sticks (crushed)
4 cardamom pods (cracked open)
2 Star Anise
6 cloves
½ vanilla pod (split open)
Add all the ingredients (except sugar) into a medium-sized saucepan. And in Medium heat stir the Hibiscus Flower and the spices for about 3 minutes. Reduce to a simmer and add the sugar. Keep stirring until the sugar is completely dissolved. Let it steep for 15 minutes. Strain off all the spices and store your syrup in an airtight container. Label and refrigerate. Use within 2 weeks.
Hats Off:
2oz (60ml) Casa Dragones Blanco
1oz (30mls) Fresh Pineapple Juice
.5oz (15ml) Freshly Squeezed Lime Juice
.5oz (15ml) Housemade Spiced Hibiscus Syrup
2 Dashes of Saline
Add 3 1x1 Ice cubes and whip shake for about 10 Seconds. Strain into a chilled double rocks glass (15oz) filled with crushed ice. Garnish with Pineapple fronds and edible pansy flowers. Serve with a straw and enjoy.