Fly as a Kite
Ingredients
- 1 oz. Blanco tequila
- ½ oz. Giffard Pamplemousse liqueur
- ½ oz. Batavia Arrack
- ¾ oz. Fresh lemon juice
- ¾ oz. Fresh grapefruit juice
- ¾ oz. Mexican cinnamon rose water syrup*
- Mint and cinnamon for garnish
Instructions
- Add all ingredients and shake with ice.
- Serve into a Collins glass.
- Garnish with mint and a smoking cinnamon stick.
Notes
*For Mexican cinnamon rose water syrup:
3 Cinnamon sticks
32 oz. Water
48 oz. Granulated sugar
1 oz. Rose water Toast up 3 cinnamon sticks in a saucepan on medium heat for 5 minutes (make sure to occasionally shake so it doesn’t burn). Add water and bring to a boil. Add the granulated sugar and stir till completely dissolved. Drop to a simmer for 20 minutes. Let rest for 30 minutes. Strain and add rose water. Brandon Verkaik, bar manager at Maya in Charleston, SC, created this recipe.
3 Cinnamon sticks
32 oz. Water
48 oz. Granulated sugar
1 oz. Rose water Toast up 3 cinnamon sticks in a saucepan on medium heat for 5 minutes (make sure to occasionally shake so it doesn’t burn). Add water and bring to a boil. Add the granulated sugar and stir till completely dissolved. Drop to a simmer for 20 minutes. Let rest for 30 minutes. Strain and add rose water. Brandon Verkaik, bar manager at Maya in Charleston, SC, created this recipe.