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Fleur-de-daiquiri1 drink Anthony DeSerio |
| • | 2 oz. Flor de Caña Extra seco 4 year rum |
| • | 1/2 oz. The Perfect Purée Raspberry Puree, thawed |
| • | 1/2 oz. fresh lime juice |
| • | 1/2 oz. fresh pineapple juice |
| • | 1/ oz. Wild Hibiscus flower syrup |
| • | 1/4 oz. Simple Syrup |
| • | cup of ice |
| • | edible wild hibiscus flower (garnish) |
Method: |
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| 1. | Combine all ingredients in a high-powered blender, add ice and blend till smooth. Pour into your hurricane glass or red solo traveler cup. Place Wild Hibiscus Flower over a large straw (straw will fit through the hole in the bottom of the flower). |