 | Desert Blossom1 drink Fabian Osornio, Lalla Grill and Lallapalooza, Monterey, CA |
| • | 2 oz. Alderete Resposado Tequila |
| • | 1 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 3/4 oz. Hibiscus & Cinnamon Syrup |
| • | 1/2 oz. fresh squeezed lemon juice |
| • | 1/4 oz. fresh squeezed orange juice |
| • | 3 drops of Bittermens Hopped Grapefruit Bitters |
| For the Hibiscus & Cinnamon Simple Syrup: | |
| • | 2:1 ratio of sugar to water |
| • | 3 tbsp. dried hibiscus flowers per 1 cup of water |
| • | 1 stick of cinnamon per 4 cups of water |
| Method for the Hibiscus & Cinnamon Simple Syrup: | |
| Bring water to a boil with hibiscus flowers. Add cinnamon stick and let it simmer for 5 mins. Add sugar and stir to dissolve. Let it cool before use. | |
| Method for the Cocktail: | |
| In a shaker combine all ingredients except bitters . Add ice, shake and strain over new ice into a highball or Collins glass. Garnish with hibiscus blossom and grapefruit zest. | |
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