Como La Flor

Rosie Ruiz

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Como La Flor

Inspired by my favorite stirred cocktail, the Old Fashioned. Keeping with the traditional, Spirit, Sugar, Bitters combination, I added a floral-spiced twist that surprises and opens up the possibilities to a new interpretation of a classic. And Selena, of course.


2 oz Anejo tequila
½ oz Homemade hibiscus syrup
4 Dashes Regan’s Orange Bitters
Absinthe rinse


Place Tequila, Hibiscus Syrup, Orange Bitters in a mixing glass with ice. Stir, then strain liquid into a Absinthe Rinsed rocks glass. Garnish with a dehydrated orange and sprinkle turbinado sugar on top.

Homemade Hibiscus Syrup
6 oz Water
1 oz Honey
2 oz (weighed) Dried Hibiscus Flowers

1 3inch Cinnamon Sticks

2 Star Anise
3 Cloves
½ oz Brown Sugar
½ Tbsp Citric Acid

Combine all ingredients into large sauce pan and place on low heat. Stir to dissolve sugar. Place lid on pan and simmer for 20 minutes, stirring occasionally. Turn off and let stand until cool. Fine strain all solids from liquid. Store in refrigerator until use.

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