Sterling daiquiri

Time 20 minutes
Yields Serves 1
Sterling daiquiri

Agua de jamaica


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.


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 canela and anise, and continue to simmer for 10 minutes. Remove from heat and set aside to cool.


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.

Cocktail assembly


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.

Adapted from Allan Katz, Cana Rum Bar. Dried hibiscus flowers and canela (Mexican cinnamon sticks) are available at Latino markets. Edible silver leaf flakes are available at select baking and cooking supply stores.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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