Como Flor
This light and refreshing, floral cocktail will have you saying aloha to tea time and cocktail hour at the same time.
Difficulty:
Intermediate
Glass:
Collins
Ice:
Crushed
Occasion:
Warm Weather
Garnish:
Quarter wheel of grapefruit and dried hibiscus flower
Recipe Ingredients
Servings 1
| 2 oz | Patrón Silver |
| 1 oz | Fresh pink grapefruit juice |
| 1 oz | Hibiscus and tea syrup* |
| + | Splash soda water |
| + | Quarter wheel of grapefruit for garnish |
| + | Dried hibiscus flower for garnish |
| 60 ml | Patrón Silver |
| 30 ml | Fresh pink grapefruit juice |
| 30 ml | Hibiscus and tea syrup* |
| + | Splash soda water |
| + | Quarter wheel of grapefruit for garnish |
| + | Dried hibiscus flower for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Combine ingredients into a shaker.
- Shake and strain into a collins glass with crushed ice.
- Top with a splash of soda water.
- Garnish with a quarter wheel of grapefruit and a dried hibiscus flower.
*Hibiscus and tea syrup:
Mix a 1:1 ratio of sugar to hibusus and tea water (housemade). Tea used should be a combination of green and black teas.
How to Shake & Strain
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