BevX Cocktails

Purple Rain

This simple cocktail (yes I know it requires making a special tea) came to me after a weekend party. At the party we made a cocktail featured on Rick Bayless’ TV show. Chef Bayless made a cocktail that included Jamaica tea (hibiscus) along with Tequila, orange liqueur, and limejuice. It’s a tasty and refreshing cocktail. A few days later I wondered how the Jamaica tea would pair with Domaine de Canton Ginger Liqueur.

I was also interested in keeping the Tequila involved so I simply married the deeply colored Jamaica tea with Tequila and the ginger liqueur. Eureka! It was very tasty and perhaps a bit too refreshing. An optional splash of orange juice adds a bit of body, fruitiness and sweetness.

You should really make this. It’s not much work at all and the Jamaica (hibiscus) tea can be enjoyed on it’s own (its very healthy).
Jamaica (hibiscus) Tea 1 cup Jamaica flowers 4 cups boiling water 4 cups cold water 1/4 cup agave syrup (or 1/2 cup of sugar) Steep the flowers in the boiling water for 15 to 30 minutes depending on how strong you like your tea. Strain the liquid from the flowers and add the agave syrup or sugar stirring to dissolve. Add the cold water and chill until the tea is cool. Jamaica (hibiscus) flowers can be found dried, in bags, in most every Mexican/Latin market. If you don’t have such a market near you I have provided a link.

Ingredients

2 1/2 oz. Jamaica (Hibiscus) Flower Tea
1 1/2 oz. Quality Blanco - 100% Blue Agave Tequila
3/4 Ginger Liqueur

Occasion

This refreshing cocktail is perfect when at the pool or at the beach.

Method

Add a handful of ice to a shaker. Add all of the ingredients including the orange juice if you so choose. Shake vigorously. Strain and serve on the rocks or serve up in a Cocktail/Martini glass. Garnish with an orange wedge if one the rocks or an orange peel if served up.

Variations

Feel free to add a bit of simple syrup if you prefer a sweeter drink. You can also add a half-ounce of Orange Liqueur to add a sweet and fruity accent.

Source: Sean Ludford, BevX