Total time: 20 minutes, plus steeping and cooling times for the agua de
Note: Adapted from Allan Katz, Cana Rum Bar. Dried hibiscus flowers and
(Mexican cinnamon sticks) are available at Latino markets. Edible silver leaf flakes are available at select baking and cooking supply stores.
Agua de jamaica
3 2/3 cups water
1 2/3 cups dried hibiscus flowers
Peel from ½ Valencia orange (or the whole peel of a small orange)
2/3 cup sugar
1 large stick
3 star anise
1. In a large plastic container, combine the water, dried hibiscus and orange peel. Squeeze the juice of the lemon into the mixture, and drop the peel in too. Cover and refrigerate for 12 hours to steep, then strain.
2. In a small saucepan, combine the sugar with 1 cup of the strained hibiscus tea. Bring to a simmer, stirring or whisking the sugar until it is dissolved. Add the
and anise, and continue to simmer for 10 minutes. Remove from heat and set aside to cool.
3. Strain the cooled mixture into the container with the remaining cold tea, discarding the spices. This makes about 3 cups, more than is needed for the recipe. Store it, covered and refrigerated, for up to 2 weeks.
1/2 ounce spiced rum (Katz uses Montecristo)
3/4 ounce ginger liqueur (Domaine de Canton)
1/2 ounce agua de jamaica
1/2 ounce lime juice
2 dashes bitters (Peychaud's)
Orange twist, for garnish
Edible silver flakes, optional
In a cocktail shaker filled with ice, combine the spiced rum, ginger liqueur, agua de jamaica, lime juice and bitters. Shake and strain into a chilled coupe glass. Garnish with a fresh orange twist. Add a sprinkling of edible silver flakes, if desired.