Wednesday, September 1, 2010

Hibiscus-Tequila Spritzers


I secretly call this drink 'Jamaica Me Crazy.' In Mexico, where hibiscus water (agua de jamaica) originates, they actually pronounce it 'huh-MY-cuh,' making this pun slightly less clever. But some folks complain that tequila causes them to act nutso, so I find the name apropos.


Others claim that tequila is the 'cleanest-burning' of the boozes and the easiest on the body. (But then, they also said that about agave, and now everyone's freaking out about it not being the answer to all their problems.)


In my opinion, booze is booze and sugar is sugar. And everything is ok in moderation. Even (especially) moderation itself.

If there's one thing I know for sure it is that these bevvies are insanely good. So mix yourself up a tangy and refreshing Jamaica-Tequila Spritzer and enjoy a bit of moderation today.


Salud!

Drink up:
Sparkling Whiskey Gingerade
DIY Tonic Water
Bojon Masala Chai

Jamaica-Tequila Spritzers

Feel free to omit the tequila for refreshing virgin drink. Props to Heidi Swanson for introducing this delicious drink to hippy bakers like myself in her book Super Natural Cooking.

1/2 cup jamaica petals
2 cups water
ice cubes
1/2 cup agave nectar
1 cup tequila
juice of 2 limes, plus 6 lime slices or wedges for garnish
about 1 quart sparkling water

In a stainless steel saucepan, bring the jamaica and water to a boil. Turn off the heat, cover and let steep for 10 or 20 minutes. Carefully (it's very stainy!) strain through a fine mesh sieve and into a quart-sized jar or measuring cup, pressing on the flowers to extract all the liquid. Add the agave and stir to combine. Add ice cubes to the mixture to increase it to three cups, and let the ice melt, stirring, until the mixture is cold.

For 6 drinks: Add 1 cup of tequila and the juice of two limes to the mixture. Fill six glasses halfway with ice cubes, divide the jamaica mixture among them, and top with sparkling water. Garnish with lime slices and serve.

For single drinks: pour 1/2 cup of the Jamaica mixture into a cup filled halfway with ice. Add 3 tablespoons (1 1/2 ounces/1 jigger) of tequila, add a squeeze of lime juice, and top with sparkling water. The jamaica mixture will keep in the fridge for at least a week.

6 comments:

  1. Also delicious with rum (or pretty much anything else).

    Hibiscus is such a lovely color and your photos are exquisite.

    (...as were the drinks!)

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  2. Very interesting. I tasted the mix pre-tequila - a little tart, not too sweet. Our first sips with tequila and sparkling water were tentative due to tequila involvement and sure enough it seemed the first whiff was overwhelming tequila (yes, I mixed everything).

    But then it grew on all of us. Now, I couldn't spend a whole night drinking these because the flavor is quite intense. A wonderful aperitif.

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    Replies
    1. Hi Katherine! Thanks for giving this recipe a go, and for reporting back. I'm sorry that you found the flavors overly intense, but so glad it grew on you all in the end. (You can always dilute with extra fizzy water and sweetener to your taste!) Cheers. :)

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    2. Oh - the flavors weren't intense in a negative way.

      But if I did want to serve these to drink all afternoon you are right I should have added more sparkling water. And then blame you for my tequila headache the next morning :)

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    3. Oh, ok! And yes, I take full responsibility. :)

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Nice comments make me warm and fuzzy!