Spurt of the Moment

Grand Prize Bar | Houston

The most popular cocktail at Grand Prize Bar is the Spurt of the Moment, a crushable cocktail made with mezcal, guava and a housemade spiced hibiscus syrup. “It’s lighthearted and beachy and doesn’t take itself too seriously, which I think resonates with our clientele,” says creator Daniel Jircik.

Ingredients

Serving: 1

  • 1 1/2 ounces espadín mezcal
  • 1 1/2 ounces espadín mezcal
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 1 ounce guava nectar
  • 1 ounce guava nectar
  • 3/4 ounce spiced hibiscus syrup (see Editor’s Note)
  • 3/4 ounce spiced hibiscus syrup (see Editor’s Note)

Garnish: lime wedge

Directions
  1. Add all ingredients to a shaker and shake with ice.
  2. Fine-strain into a chilled coupe.
  3. Garnish with a lime wedge.
Editor's Note

Spiced Hibiscus Syrup
6 cups water
4 cups cane sugar
2 cones piloncillo (raw cane sugar), cut into small chunks
70 grams dried hibiscus flowers, rinsed well
40 grams Ceylon cinnamon sticks, broken into pieces
4 grams allspice berries, roughly cracked

Add all ingredients to a saucepan and bring to a boil. Turn off heat and let the mixture steep for 20 minutes. Strain and let cool, then bottle and refrigerate.

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