Desert Blossom

1 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.