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.
Spurt of the Moment
Grand Prize Bar | Houston
- 1 1/2 ounces espadín mezcal
- 1 ounce lime juice
- 1 ounce guava nectar
- 3/4 ounce spiced hibiscus syrup (see Editor’s Note)
Garnish: lime wedge
- Add all ingredients to a shaker and shake with ice.
- Fine-strain into a chilled coupe.
- Garnish with a lime wedge.
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.