Tag Archives: UK

Dia De Los Muertos – A Mexican Celebration

Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition.

Being Mexican, this traditional backbone inevitably includes one of the most spiritual celebrations in the human world: Dia De Los Muertos.

Dia De Los Muertos, or the day of the dead (DOTD), is a celebration that grips the entirety of Mexico on the 1st & 2nd of November. To pay homage to this spiritual celebration I’ve gathered three of the best 100% agave tequilas available to me here in the UK.

 

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Dia De Los Muertos is tradition across Mexico!

 

Taking one cocktail from each brands’ website, I will recreate them, aiming to not only showcase brand used but to really help you get a traditional Mexican celebration going this Dia De Los Muertos.

But, before we delve into the recipes, let’s take a little look a what Dia De Los Muertos is, and why it is so widely celebrated across the country Tequila calls home…

Whilst predominantly celebrated in the central and southern regions of Mexico, DOTD has spread to most of the northern regions as well, no small part due to the Mexican Government declaring it a national holiday.

DOTD takes place on the 1st & 2nd November every year and even though this coincides with the catholic holidays of All Souls and All Saints day, the Mexican population has managed to blend both religion and tradition together, culminating in this very spiritual event.

DOTD rests on the belief that, for the 1st of November, the spirits of deceased children will be allowed passage to Earth, from heaven. During this 24hr period, the children return to their loved ones and enjoy the festivities laid out for them by their friends and families.

On the 2nd of November, adult spirits also return down to their loved ones, enjoying the singing, dancing, and other festivities laid out especially for them.

Almost all houses will contain a homemade altar decorated with marigold flowers, candles, sugar skulls, and pictures of the deceased loved one(s) along with their favourite food and drink. This is all done by the deceased’s families and friends and can come at a great personal expense. But, as this holiday is all about celebrating the lives of their loved ones, the economic cost is not a driving factor – it just serves as an example of how important to the Mexican people this tradition is.

On the 2nd, festivities are taken to the cemeteries and there the individuals will sing, dance, and care for their loved ones’ gravestones. Stories are told of their loved ones and families, friends, and others, all gather to celebrate the lives of their deceased.

Dia De Los Muertos is an upbeat celebration that captures the spirit of joy and ultimately shows a true acceptance of death in everyday life. This tradition celebrates the life of the deceased rather than simply mourning the dead.

Dia De Los Muertos is such a celebration that tequila brands jump at the chance to share it with the world. Of course, it acts as a great selling point for their brands but, ultimately, they also share this celebration with the world.

Simply put, Tequila brands make Mexico’s most famous alcoholic beverage and they make it in the traditional way. Part of this tradition is celebrating Dia De Los Muertos. That is why most tequila brands (especially the 100% agave ones) will really kick things up a notch around the end of October…

Now for what you’ve all been waiting for, the 3 gloriously delicious Dia De Los Muertos cocktails…

Patron – Fresas En Fuego

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Recipe:

(45ml) 3 measures Patron Silver

(15ml) 1 measure Ginger Liqueur

(15ml) 1 measure Fresh Lime Juice

(15ml) 1 measure Sugar Syrup

4 x Hulled Strawberries

2 x Jalapeno coins (slices)

Garnish: Strawberry & Jalapeno Skewer.

Method:

  • In a shaker, muddle the strawberries, jalapeno coins, and sugar syrup.
  • Add the tequila, ginger liqueur, and lime juice.
  • Shake well over ice.
  • Double strain into a chilled coupe cocktail glass.
  • Garnish with the strawberry & jalapeno skewer.

Patron Tequila is as beautifully crafted as they come. It is a premium brand in that it does cost a small fortune to sample some of their high-end products but, as with all alcohol brands, you pay for what you get. All their products are handmade, from Pina to Cork, and this is evident in the high quality taste their products are renown for.

Fervent Shaker Top Tip: If you love spice in your cocktail, try infusing your Patron Silver tequila with some sliced Jalapenos.

Herradura – Agave Seco

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Recipe:

1 measure Herradura Silver Tequila

1 ¼ measure Cointreau

½ measure Campari

1 measure Fresh Orange Juice

1 measure Fresh Grapefruit Juice

Garnish: 1-2 slices Kiwi, 1-2 slices strawberries, and 1 sprig Mint.

Method:

  • Add the tequila, Cointreau, Campari, and juices to an ice-filled shaker.
  • Shake well (10-15 seconds should do it)
  • Strain into a chilled rocks glass.
  • Garnish with the kiwi, strawberries, and mint sprig.

Herradura produce 100% agave tequila and they pride themselves on slowly aged uncompromising tequila. They barrel age their Tequila longer than the standard required and the quality of their products show through. I had the pleasure of sampling their range at Imbibe Live 2016 and believe me, they are sublime in their quality.

 

Ocho – El Diablo

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Recipe:

50ml  Ocho Blanco

25ml Fresh Lime Juice

10ml Fresh Ginger Syrup

10ml Creme De Cassis

Top Up Ginger Ale

Garnish: 2 x Lime wedges

Method:

  • Combine all ingredients over ice and shake well (again, 10-15 seconds should suffice).
  • Strain into an ice-filled Collins glass.
  • Garnish with a lime wedge. Or two.

The El Diablo Is a cocktail I’ve been excited about for a long time. It’s simple, yet tremendously satisfying to drink. Its balance of heat and sweet is sublime and it brings out the playfulness of the tequila!

Fervent Shaker Top Tip: If you want a higher hit of heat to this drink, muddle some fresh root ginger in the bottom of the glass with the lime juice. It will add a little raw heat to the overall taste!

So there you have 3 stunning cocktails, using 3 rather eloquent 100% agave tequilas, and what’s more, they’ll all help you kick off your Dia De Los Muertos celebrations with a bang!

Do you have any parties planned for this spooky weekend? Try turning them into a celebration and revel in the spiritual togetherness Dia De Los Muertos stands for!

Disclaimer: the Herradura Tequila was provided as a sample by the grace of Mangrove, a drinks distributor here in the UK. The sample was free, but that in no way biases y statements. Any comments made in this post (or any other) is strictly of my own opinion and will always be so.

Are you a celebrator of the spiritual Dia De Los Muertos? If so, what is your cocktail of choice, if you choose to drink one?

If you enjoy your tequila in other ways this time of year, why not share them in the comments?

Happy New Year!

Celebrate in style…

So where do I start? This is my last post of the year of 2013. And I would like to say a huge thank you to everyone who has helped me over the past 24 months. This blog was set up through my love of cocktails and a need to write about them.

I love cocktails and I need you all to know it!

So whether it’s a mild mannered rooftop Soiree…

So from the 57 Bloggers , 190 Tweeters & 133 Facebookers out there down to each and every individual person who has ever read/commented on one of my posts: A very humble thank you.

When I first started this blog I never imagined to have got as far with it as I am. 13 months after I started I’m sitting here having reached over 3000 views in one month (December 2013 – 3110+) and am sitting on just under 18,000 total views. Just WOW!

Or whether it’s a rather messy Student mash up…

My spare time is dwindling as i work on my 2 cocktails books and also a side project (Sci-Fi – novel) but i will still aim to hit you with about 4-6 posts per month (more so when I have more time!).

I’ll be hoping to take this blog into new areas of alcoholism and of course cocktails will feature as heavily as they have done. Hopefully I’ll even have a prize draw for all you UK readers at some point (as well as looking at going “.com” at some point).

Thank you again and may you all enjoy a fantastic 2014!

Remember to always have fun, even it that means playing ‘go fish’ with the family…

Stairs to the cocktail heaven:

It might rain, so say the weather people; Rainy Day Cocktails is my response…

Even Sharks love cocktails…

If you don’t like sharks, how about a Mule?

Fizz things up a bit with a Fizz cocktail or 10.

Here’s Cointreau with their Fizz Cocktails too…

And even some 3 course cocktails

Penultimately here are my two Champagne Collections:

Christmas 2013

Not just Bellini’s and Mimosa’s

And finally, my collection of several Summer Cocktail lists:

Whisky Exchange, Tequila, Gin, Vodka, Rum, Liqueur 43 & Cointreau. Not to mention my entire collection of Cocktails O’ Clock Posts.

 

Enjoy and again a very happy New Year to you all!

Halloween is coming, so are the Cocktails…

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Halloween is right around the corner, it’s Thursday in fact, and the best way to celebrate any such event is exactly how the Mexicans do: with a party.

Halloween is coveted by many different cultures across the world, not just here in the UK or over the water in the USA but under different names it is celebrated across more than 30 countries across the planet.

Whether it’s the Latin American/Mexican/South American Dia de Muertos (Day of the Dead) or the Wiccan Samhain (pronounced ‘sow-in’) October 31st – November 2nd are, pretty much universally, 3 days of fun and celebration. Whether it’s the celebration of deceased loved-ones or just a bunch of trick or treaters, the time of Halloween/Dia de Muertos is a wonderful time of year…

Now I’m not an avid trick or treater, I have no children to take on such outings, nor do I see the point in going and asking strangers for sweets… However I do quite like a good old ‘Adult Halloween’ (like the one featured in an episode of The League – Ghost Monkey) with alcohol and cocktails aplenty…

Over the coming week I shall be writing up some cocktails perfect for any Halloween party you ‘re planning and will aim to share all of them on the big day (Thursday 31st) just in time for you all to get out there and enjoy them…

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The Classic Brain Haemorrhage Cocktail…

Whether it’s the Spiced Caramel Apple (my very own creation) or the classic Brain haemorrhage Shooter there will be some gems. Look out; the Fervent Shaker Halloween Cocktails are about…

Cocktail #1

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Remember, this Halloween your themed cocktails don’t have to look amazing… Although a little style can always help…

London Cocktail Week – A drinkers thought’s

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I’ve just jumped of the tube at Covent Garden, naively thinking it was the best choice being the closest to where I had to go. Everything was good, people were in high spirits, well as high as they can be sitting on the tube. After disembarking I had two choices…

1)      Wait with the large crowds for a lift,

2)      Or, Take the stairs.

I didn’t see the point of waiting for the second lift and being crammed into a sardine can so I took the ‘easy’ way out. It wasn’t until I was in the current of people already pushing their way up the stairs that I read a message that made my heart sink:

covent garden

Or course it was too late as by then I’d commited myself to the program. Now I’m not the fittest person in the world, but 1/3 or the way up and I passed a couple of older walkers, obviously in too deep so I used that as incentive to keep going and not turn back (if they weren’t turning back I’ll be damned if I was). It wasn’t until about ½ way up I started to feel it, a slight tingling in my thighs, which turned into an intense burn around 2/3’s of the way up. Then every step felt like 10, with people having the same problem stopping more frequently. The only people that seemed to keep on was me and a group of Italian girls. As we got to the top we were sharing moans and groans about how painful it was and eventually made it, laughing together before making our own way onwards.

Anyway this was a bit of a tiring way to start the day, but an otherwise exhilarating one and needless to say on the way back down I took the lift…

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Greeting’s from the London Cocktail Week team!

I’d been waiting for a while for this day now, having booked 2 events;

1)      Gaz’s Historical Tour (at the Monkey Shoulder DIY Kitchen)

2)      Discover Sipsmith, a tour of their distillery

These events will have separate posts, both coming soon. In the meantime the day as a whole was good fun. The collection of ‘pop up’ bars and ‘push bike’ bars creating a very Wild West style vibe across both Monmouth & Earlham Street. The two most noteworthy were the Fever Tree and Disaronno Sour stations. The former offering Tanqueray G&T’s as well as tasters of their brands various carbonated drinks (including Ginger Beer, Classic Tonic water & Elderflower Tonic). I don’t like Tonic water at all, excluding in a G&T of course, but there was something special about the elderflower tonic that was obviously an occurrence of the Elderflower adding a sweet tint to the otherwise dry tonic.

Definitely something to look at with further cocktails and posts and one of which will deal exclusively with Fever Tree as an overall company (including their products compared to other similar ones), however for the meantime let it be said that this was one of the better pop-ups on the day.

The other, Disaronno’s  stand, was serving freshly mixed Disaronno Sours to anyone with a LCW wristband. The Sour is the cocktail of the moment for Disaronno, with them spending a lot of time try to promote it, alongside Disaronno’s use in cocktails (which is a good idea seeing as it is perfect for such a use).

The drink itself is strange, an enigma if you will, combining lemon juice with the liqueurs almond flavour as well as sugar should result in an odd and almost unpleasant taste one might be mistaken for thinking but the fact is that it actually tastes rather nice. The lemon juice adding a little acidity to the sweet flavours of the liqueur and sugar with the almond holding its own and supplying enough of a hit to let you know it’s alcoholic without it being painful.

A rather nice afternoon, but then it was time for the first event Gaz’s Historical Tour; a 90 minute seminar on the history of Whisky cocktails through the ages (courtesy of Monkey Shoulder).

When I saw this I thought “Gaz Regan? No, cant be!” but it was, in all his glory, the great and legendary Gary Regan. He’s been an icon ever since I started reading about cocktail culture and learning about recipes and where they came from (as well as how they came about). And to finally meet him, in the flesh, well that was something special…

And there were no disappointments, he was just as hilarious and eccentric as one would expect and was very welcoming to the 15 or so people in the group (including me). After introductions were made, including with the Monkey Shoulder brand ambassador; Grant Neave, who was fantastically insightful and also extremely welcoming, the talk ensued…

Starting with a sampling of Monkey Shoulder itself and an introduction to their first cocktail on the list: The Athol Brose (a middle aged brew of whisky, water, honey & oats) and culminating with the Debonair; this talk was very educational.

I’m the first person to admit I’m not the biggest fan of whisky, in any form – Including its cocktail counterparts, but I went to this event for two reasons:

1)      To meet the great Gaz Regan (Mission Completed).

2)      To learn about both monkey shoulder and whisky in general (both straight and cocktail forms) (Mission Completed).

Overall the event was great value for just £15 I got an extended (it started late but lasted longer than billed) introduction to monkey shoulder and a fantastic tour of the most important whisky cocktails through the ages. Overall a great event and topped off perfectly with a handshake from both Gaz Regan himself and the brilliant Grant Neave. Awesome afternoon!

Next time on the Fervent Shaker LCW special: Discover Sipsmith – A Gin of epic proportions and historical significance… 

Product of the month: October 2013

Falernum (Syrup/Liqueur)

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The Caribbean is a beautiful place, and has supplied us with something just as special as rum: Falernum…

Falernum is a sweet sugary syrup originating from the Caribbean and is most often used in rum based cocktails with a tropical feel to them. This syrup can come in both alcoholic and non-alcoholic versions, and in various brands. It’s important to look at whether or not the bottle you’re buying is alcoholic or not, as the alcoholic versions can range from 10-25% Vol. (typically speaking).

It is a thick syrupy liquid that can range from clear/white to golden and translucent and therefore the type of Falernum you use can affect the appearance of the drink you’re trying to create.

But whatever version you choose the overall flavour is almost always the same, and it’s for this reason it is so popular with bars and their cocktails (the famous OXO Tower in London uses Golden Falernum in their Dark N’ Stormy recipe).

The flavour:

Falernum typically contains a collection of ingredients, including (although not always together): Almond, Ginger, Clove, Lime, Vanilla and occasionally All Spice. As you can tell different brands can differ quite significantly in taste and whilst one version may enhance your Mai Tai, another might not. This is something to be aware of when you go shopping for a bottle…

So where can you purchase Falernum?

Well you would not be stoned for assuming supermarkets would stock this item, but here in the UK it has still to break the stranglehold Monin’s Grenadine & Simple syrups hold on the shelves. However there are some online sources where you can pop a bottle in with a delivery of other liqueurs/spirits. These websites are TheDrinkShop and TheWhiskyExchange. Failing that you can always brew up a homemade version, try your hand at Kaiser Penguins’ recipe. Those of you reading this in the USA, seeing as the Caribbean is a mere boat ride away, I’m sure you shouldn’t find it too difficult to source…

Cocktails using Falernum:

OXO Tower Dark N’ Stormy

Recipe:

2 measures Goslings Black Seal Rum

2 – 5 dashes Aromatic Bitters

½ measure Fresh Lime juice

½ measure Barbados Made Golden Falernum

Top Up Organic Ginger Beer

Dark N’ Stormies are one of my favourite cocktails, even more so when they’re a little sweeter, like this one…

Method:

–          Combine the first 4 ingredients in a shaker (over ice) and shake for around 10 seconds.

–          Then strain into your serving glass, over ice.

–          Top up with the ginger beer and garnish with a lime wheel/wedge.

Note: I could not get the exact measurements that the staff at the OXO tower use, which is a shame, but I have perused some online recipes and compared them to come to the above recipe… I’m open for comments as to your favourite recipes…

Barbados Cocktail

Recipe:

1 measure Velvet Falernum

1.5 measures Dark Rum

¾ measures Fresh Lime Juice

A sweet rum cocktail that epitomises the Caribbean way of drinking…

Method:

–          Combine ingredients over ice and shake well (around 10-15 seconds).

–          Strain into a cocktail glass (I prefer a coupe glass).

–          Garnish with a lime wedge…

A classic recipe, this cocktail is Caribbean all over, combining rum and Falernum to create a sweet and tangy masterpiece. At a glance this cocktail looks rather similar to the dark n stormy I’ve listed above, but I believe it’s most likely where the OXO Tower got their idea from. Still this is a great cocktail and should not be sniffed at (unless of course you actually want to sniff it).

Corn N’ Oil

Recipe:

1 measure Bacardi Gold Rum

¼ measure Velvet Falernum

2 dashes Angostura Aromatic Bitters

Looks Like oil, but tastes like heaven…
Picture courtesy of: drinkdogma.com

Method:

–          Stir all the ingredients over ice, and strain into an ice filled old fashioned glass.

This cocktail is a mystery in that no one knows where the name came from, although there are rumours that the strangely thick (almost oily) BlackStrap rum is the reason the ‘oil’ is in the name…

Ranglum Cocktail

Recipe:

4 measures Goslings Black Seal Rum

1 measure Wray & Nephews overproof rum

1.5 measures Velvet Falernum

2 measures Fresh Lime Juice

½ measure Sugar Syrup

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Short and sweet, just how they’re liked…

Method:

–          Shake all the ingredients over ice and strain into an ice-filled glass.

–          Squeeze piece of lime peel over the drink and place in the glass.

–          Serve with straws.

This drink is also very much like a Dark N’ Stormy, but with a massive smack in the face from the overproof rum.  With the addition of Ginger Beer (to top) this drink becomes a pumped up Dark N’ Stormy, but at the same times lengthens this rather tricky drink…

Frosty Dawn

Recipe:

1.5 measures Light Rum

1 measure Orange Juice

½ measure Falernum

¼ measure Maraschino Liqueur

O Sonho de Paulo, Steve Schul, Cocktail Buzz
It may start getting frosty outside, but this cocktail will put the hair back on your chest…
Picture courtesy of: cocktailbuzz.blogspot.com

Method:

–          Shake all the ingredients over ice and strain into an ice filled, chilled rocks glass.

–          Garnish with a lime wedge.

Key Cocktail

Recipe:

1.5 measures Gin

½ Fresh Lime Juice

¼ measure Falernum

¼ measure Dark Jamaican Rum

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Perfect for unlocking the secret to a good night… The Key Cocktail

Method:

–          Shake the ingredients over ice and strain into a well-chilled martini cocktail glass.

–          Garnish with a pineapple stick/finger.

These cocktails all have Falernum as an ingredient, but also all taste different. This is both a testament to the Syrup/Liqueur’s depth of flavour, but also its versatility as a cocktail ingredient. It is for these reasons that it’s my product of the month… Hopefully you all enjoy it and get a chance to experience the recipes I’ve listed above!

Cocktails O’ Clock: Wild Mexican Mule (Margarita)

It’s alive! ALIVE I TELL YOU!

OK, so that may be a little dramatic, but this cocktail came to me recently in a vision I can only describe as genius… Combining two great Tequila based drinks (the Tequila highball & Margarita) this cocktail creates a balanced Mexican themed cocktail with a crisp finish to it.

There are those out there who will be sick at the prospect of changing a margarita so much and still use the name, and to them I say only this: Don’t knock it until you’ve tried it…

Recipe:

1.5m Tequila

1m Fresh Lime Juice

½ measure Cointreau

Top up Ginger Ale

2 barspoons Cherry Brandy

7 drops Angostura Bitters

Garnish: Fresh Cherry, lime wedge & sugar rimmed glass…

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Made by me, photographed by me, enjoyed by me… The Wild Mexican Mule…

Method:

1)      Using the lime wedge, wipe the rim of the glass and dip in sugar. Place the cherry on the rim (leave the stem on and have it lean away from the glass.

2)      Fill the glass with ice.

3)      In a shaker combine the tequila, lime and Cointreau.

4)      Shake well over ice and double strain into the glass.

5)      Top up with ginger ale.

6)      Garnish (finally) with the Angostura and cherry brandy.

The brandy should drift gently to the bottom of the glass, but should also pull the Angostura down with it, creating a cascading effect.  The sweetness in this drink comes from both the Cointreau and cherry brandy, but what really sets it apart is that it’s lengthened by the ginger ale, adding a slight spice to the drink, not to mention the Angostura weighing in with its trademark flavour.

This drink is a great little fusion that may not win all of you over but try it with your favourite brand of ginger ale and try different cherry liqueurs (or even take out the cherry and try an actual brandy instead, either way that’s the bit that adds the richness to drink).

Hopefully you like this cocktail as much as I do, leave a comment should you have any about it.

Until next time here’s a little something:

Fervent Shaker Fact of the Day:

There is a significant different between Fresh Lime Juice and Lime Juice Syrup. The fresh lime juice is always freshly squeezed from the fruit (the fresher the better). Whereas the syrup is a blend of water, juice and sugar (kind of like a lime flavoured sugar syrup). The best known brand of lime juice syrup is ‘Roses’ and is popular both here in the UK and across the pond in the USA.

Product of the month, September: Wild Hibiscus

Elegant and Beautiful, class in a glass...
Elegant and Beautiful, class in a glass…

Wild hibiscus, whether you’ve experienced it or not, is probably one of the most elegant additions you can supply to a cocktail…

With their vivid red/burgundy colours and stunning petal work, Hibiscus Flowers, fresh or preserved are stunning to look at and will capture the focus of any avid customer/drinker.

And the best thing about them is they can be bought by anyone. You don’t have to be a bartender at a top bar, or a scientist stuck in a mixology lab, Hibiscus flowers are a garnish/ingredient anyone can buy and use. However, and here is the catch, you have to know when to use them and with what alcohol (especially when making cocktails).

There are not just flowers on the market either as you can purchase hibiscus flavoured sugar syrups, sodas and even sorbets.

These ingredients will all add a flavour enhancement to your cocktails, but the flowers are what we will be focusing on, as they are the most dramatic and stunning of garnishes you could wish for…

Most commonly used as an elegant addition to any glass of champagne, Wild Hibiscus flowers can make any champagne cocktail look that little more vivid. They’re even edible which makes them the perfect garnish in my mind.

After perusing the official website of Wild Hibiscus, the company who make and sell the flowers in syrup (the ones you’ll want for your cocktails) it is apparent that not only is this an elegant product but also the company is somewhat elegantly run. Family owned and the sole distributor of their flowers to 30 countries worldwide (including here in the UK, and over the other side of the pond in both the USA and Canada). Their brand ambassador, Canadian Mixologist Danielle Tatarin, distributes them across Canada and has helped create some of the magical cocktail found on the website I mentioned earlier.

The links I refer to in this blog can be found at the end of this blog, including a few extra links for further reading. Until then why not try out these 3 great cocktail recipes I love to use the flowers in…

1)      Adam & Eve Martini

Recipe:

2 measures Vodka

3 measures apple puree

1 measure wild hibiscus syrup

Garnish: A skewered, cherry & stuffed Hibiscus flower

Shouting class at your face with every sip...
Shouting class at your face with every sip…

Method:

1)      Shake all the ingredients over ice and strain into a chilled Martini cocktail glass.

2)      Garnish with the stuffed hibiscus flower.

2)      Inaugural Cheer

Recipe:

½ measure Hibiscus Syrup

¼ measure freshly squeezed lemon juice

2 measure Hypnotiq Liqueur

Top up Champagne

Garnish: Wild Hibiscus Flower

created by Danielle Tatarin for Obama's inauguration...
created by Danielle Tatarin for Obama’s inauguration…

Method:

1)      Place the Flower upright in the bottom of a champagne flute.

2)      Mix the syrup and lemon juice together and pour over the flower.

3)      Add crushed ice on top of the flower and syrup.

4)      Gently pour in the Hypnotiq Liqueur

5)      Top up with the champagne.

3)      Wild Hibiscus Daiquiri

Recipe:

3 measures Havana Club 3yo

1 measure fresh lime juice

1 measure Wild Hibiscus Syrup

Garnish: Hibiscus Flower & lime wheel

Daiquiri: Class using Hibiscus & Rum... Shut up and take my money...
Daiquiri: Class using Hibiscus & Rum… Shut up and take my money…

Method:

1)      Place the flower upright in a martini glass.

2)      Shaker ingredients over ice vigorously for around 10 seconds.

3)      Strain into the glass and garnish further with a lime wheel on the glasses rim.

All these cocktails and further information on both the flowers and mixologist Danielle Tatarin can be found through the following links:

Wild Hibiscus Official Site

Danielle Tatarin’s Blog

Meet your Mixologist: Danielle Tatarin