Created by Victoria D’amato-Moran on behalf of Easy Leaf Products
- Glass – Champagne Coupe
- Short Straw
- Crushed Ice
- 1 oz. Partida Anejo Tequila
- 1 oz. Roasted Jalapeno Syrup*
- 2 oz. Hibiscus Tea**
- Squeeze fresh lemon
- 4 jalapenos
- 1 cup organic sugar cane
- 1 cup water
- 1 cup hibiscus flowers (Hibiscus flowers can be found at a local Latin market)
- 1 lemon
- 2 limes
Garnish:
- Thin lime wheels
- 1 jalapeno pepper
- ORO FINO Petals (edible gold)
- ORO FINO Leaves (edible gold)
For the Roasted Jalapeno Syrup*:
For the Roasted jalapeno syrup, roast peppers over a flame until all sides are charred. Wrap the peppers in a paper towel and let sweat for 10 minutes. Using the same paper towel remove the charred skin. With a knife, cut the pepper in half and discard the membrane. Dice into small pieces. In a small pot, add the sugar and water. Heat until sugar has dissolved. Add the chopped peppers simmer on low for 1/2 hour. The final result will be smoky, sweet and spicy.
For the Hibiscus Tea**:
Add the 1 cup hibiscus flowers to 2 cups water. Bring to a boil, turn off heat and let steep, until the tea is a dark red, which will result in a few minutes. The flavor is tart.
Preparing the Drink:
Add crushed ice to a chilled Champagne Coupe. Place ORO FINO petals in the crushed ice so that the gold is showing from the outside of glass.
In a chilled Tumbler, add the Tequila, Syrup, Hibiscus Tea and a squeeze of 1/2 a lemon. Add ice, shake and strain over the crushed ice. Use your creativity for a garnish….either slice limes thinly and place on rim; or for add splendor, take an extra jalapeno pepper and wrap it in a half sheet of gold. Hold the pepper by the stem and lay it on the sheet of gold. Roll the pepper over….you will use less than half a sheet to cover your pepper. Then place the gilded pepper in the crushed ice.
