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Jacob Alexander Garcia

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I created this during the first 2020 quarantine/lockdown. My friend told me that she was going on a zoom date and because of the color of the cocktail, it seemed to fit.

Ingredients

1 oz Arette Blanco Tequila
½ oz Hamilton Jamaican Pot Still Blonde Rum
¾ oz Lemon Juice
½ oz Hibiscus Syrup *
½ oz Passion fruit Syrup *
1 tsp Hamilton Pimento Dram
4 dashes Angostura Bitters

Instructions

Shake all ingredients with ice, then strain contents over ice into a chilled Highball glass.
Garnish with a Mint Sprig, an Orchid (or an edible flower) and freshly grated Nutmeg.

Passion fruit Syrup
Combine 500 mL Funkin Passion Fruit Puree and 500 g Granulated Demerara Sugar. Place over very low heat to help dissolve the sugar.


Hibiscus Syrup
2 oz (by weight) loose dried Hibiscus Flowers, 300 mL of Water, Granulated Cane Sugar, ½ tsp Kosher Salt/Saline Solution.

Combine Hibiscus and Water and bring to a boil, turn off heat and let steep for 10 minutes. Strain (press the flowers to extract all the liquid) and measure liquid by mL. Measure equal amount of Cane Sugar by weight in grams and add the Salt/Saline Solution. Add Sugar until Sugar is dissolved (put over the lowest heat to help dissolve the sugar.

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