This floral, Southern-inspired cocktail is a paean to a few of the places around the world that have influenced Cruz’s cocktails and art. The horchata syrup, hibiscus infusion and lime are a nod to his native Mexico, while fino sherry conjures time spent in Spain; Peychaud’s bitters provide a dash of New Orleans flavor.
Gema Rosa
Orestes Cruz | Atlanta
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Ingredients
Yield: 1
- 1 1/2 ounces hibiscus-infused Bombay Sapphire gin (see Editor’s Note)
- 3/4 ounce horchata syrup (see Editor’s Note)
- 1/2 ounce fino sherry
- 1/2 ounce lime juice
- 1/2 ounce pineapple juice
- 3 dashes Peychaud’s bitters
Garnish: edible flower, such as an orchid; Peychaud’s bitters, to mist
Directions
- Add ingredients to a shaker and fill with ice. Shake hard for 10 seconds, then double-strain into a chilled coupe glass.
- Garnish with an edible flower, and use an atomizer to mist the top with Peychaud’s bitters.
Editor's Note
Hibiscus-Infused Gin
1 liter Bombay Sapphire gin
1 cup dried hibiscus flowers
Combine gin and hibiscus in a large container. Let sit for 2 hours, then pass through a fine-mesh strainer. Store in a sealed container at room temperature for up to 1 month.
Horchata (for Horchata Syrup)
1 quart water
1 cup rice
1 cup raw almonds
1 14-ounce can condensed milk
1 14-ounce can evaporated milk
Combine water, rice and almonds in a sealed container, and let sit overnight at room temperature. Process the mixture in a blender until it is well integrated and achieves a paste-like consistency. Pass it through a fine-mesh strainer covered in a double layer of cheesecloth. (This should yield about 2 cups of liquid.) Add the strained liquid to a blender with the condensed milk and evaporated milk, and blend until well combined. Store in fridge for up to 14 days.
Vanilla Rich Simple Syrup (for Horchata Syrup)
1 cup water
2 cups sugar
1/4 teaspoon vanilla extract
1/4 teaspoon powdered cinnamon
Heat the water over high heat in a pan until it boils. Remove from heat, add sugar, and stir to dissolve. Stir in vanilla and cinnamon, and allow to cool. Keeps, refrigerated, for up to 1 month.
Horchata Syrup
2 ounces vanilla rich simple syrup
1 ounce horchata
Stir ingredients together in a container to combine. Keeps, refrigerated, for up to 1 week.