Tequila Blanco, Aged Rum, Hibiscus Tea, Vanilla, Spice, and Lime
Bartender Raul Pool of Lowboy | Los Angeles
Yield: 1 cocktail
Adapted by StarChefs | Month Year
INGREDIENTS:
Spiced Vanilla Syrup:
½ cups granulated sugar
½ cup water
½ tablespoon Vnlla Extract Co. All Natural Vnlla Extract + Spice
Spiced Vanilla Soda:
3 ½ cups soda water
1 teaspoon Vnlla Extract Co. All Natural Vnlla Extract + Spice
Hibiscus Tea:
1 cup dried hibiscus flowers
4 cups water
Assembly:
1 ½ ounces tequila blanco
½ ounce The Real McCoy 5-Year Rum
1 ounce Hibiscus Tea
½ ounce Spiced Vanilla Syrup
½ ounce lime juice
2 ½ ounces Spiced Vanilla Soda
METHOD:
For the Spiced Vanilla Syrup:
Add the sugar, water and extract to a pot over medium heat. Stir until the sugar is dissolved. Chill in the fridge.
For the Spiced Vanilla Soda:
Add the vanilla extract to the soda water and mix.
For the Hibiscus Tea:
Add all ingredients to a pot. Bring to a light boil then remove from the heat. Let hibiscus steep for approximately 15 minutes. Strain hibiscus and then chill the infused tea in the fridge before using.
Assemble and Serve:
In a mixing tin, combine all ingredients except the soda. Stir and pour into a chilled highball glass. Top with soda water.
