The Eternal Flame

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


  • 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.

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