 | Passion Paloma1 drink Manny Hinojosa |
| Passion Paloma: | |
| • | 1 1/2 oz. Cazadores Blanco |
| • | 3/4 oz St Germain |
| • | 1/2 oz.The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/2 oz. fresh lime |
| • | Top with Fresca |
| • | Rim glass with Manny’s salt. |
| Method: | |
| Combine ingredients, shake and serve over the rocks. | |
| Manny’s salt: | |
| • | 1 part hibiscus flower powder |
| • | 1 part dried guajillo chili powder |
| • | 1 part dried pasilla chili powder |
| • | 1 part granulated sugar |
| • | 1/2 part kosher salt |
| Method: | |
| 1. | In a coffee grinder place dried hibiscus flower and grind to make a powder. |
| 2. | In a coffee grinder place dried guajillo chilies and grind to make a powder. |
| 3. | In a coffee grinder place dried pasilla chilies and grind to make a powder. |
| 4. | In zip-lock bag combine all three powders, salt and sugar then mix together. |