Flamboyán
Mezcal, Lime, Avèze, Madeira, Guava, Pineapple, Buddha Hand-Calendula Tincture, Thai Basil
Restaurateur Lane Harlan of The Coral Wig | Baltimore, MD
Adapted by StarChefs | March 2026 | Photo: WilL Blunt
INGREDIENTS
Buddha Hand-Calendula Tincture:
Grated Buddha’s hand
10 slices dried galangal root
½ cup dried calendula flowers
1 liter white rum
To Assemble and Serve:
Yield: 1 cocktail
45 milliliters mezcal
30 milliliters lime juice
22.5 milliliters Avèze aperitif
15 milliliters aged madeira
15 milliliters guava purée
15 milliliters pineapple syrup
Thai basil
Scallop shell
Safflower threads
METHOD
For the Buddha Hand-Calendula Tincture:
In a nonreactive container, combine all ingredients. Seal and let sit 1 week at room temperature. Strain and bottle.
To Assemble and Serve:In a shaker with ice, add mezcal, lime juice, aperitif, madeira, guava purée, pineapple syrup, and 2 drops Buddha Hand-Calendula Tincture. Shake, then strain into a hurricane glass with crushed ice. Garnish with Thai basil, scallop shell, and safflower threads.
