El Pavo Real
Ingredients
- 1 oz. Espolòn Blanco tequila
- 1 oz. Vida Mezcal
- ½ oz. Pomegranate hibiscus syrup
- ½ oz. Tempus Fugit Violettes liqueur
- ½ oz. Fresh-squeezed lime juice
Instructions
- Combine ingredients in a mixing tin.
- Shake and strain over ice.
- Garnish with edible flowers or lime wheel.
Notes
For Pomegranate hibiscus syrup:
181 g Granulated sugar
181 ml. Pom juice
4 ½ g dried Hibiscus
15 ml. St Elizabeth's Dram Dissolve sugar into Pom juice. Add hibiscus flower, let sit at room temperature for 1 hour. Strain off flowers. Refrigerate for up to 30 days. Yields about 1 ½ cups Jordan Deis, bar supervisor at Peacock Room at Kimpton Hotel Fontenot in New Orleans, created this recipe.
181 g Granulated sugar
181 ml. Pom juice
4 ½ g dried Hibiscus
15 ml. St Elizabeth's Dram Dissolve sugar into Pom juice. Add hibiscus flower, let sit at room temperature for 1 hour. Strain off flowers. Refrigerate for up to 30 days. Yields about 1 ½ cups Jordan Deis, bar supervisor at Peacock Room at Kimpton Hotel Fontenot in New Orleans, created this recipe.