Girl on Fire
Ingredients:
- 2 oz Geneba Blanco Tequila
- 0.75 oz Orange Liqueur
- 1 oz Blackberry Hibiscus Syrup (recipe below)
- 0.5 oz Lemon Juice
- 0.5 oz Lime Juice
- 2 slices Jalapeño (muddled)
Method:
1. Muddle the jalapeño slices in a shaker.
2. Add tequila, orange liqueur, blackberry hibiscus syrup, lemon juice, and lime juice to the shaker.
3. Fill the shaker with ice, then shake vigorously until well-chilled.
4. Double strain into a chilled cocktail glass.
5. Garnish as desired and serve.
Ingredients:
- 1 cup fresh blackberries
- 1 cup sugar
- 1 cup water
- 1/4 cup dried hibiscus flowers
- 8 basil leaves (with stems)
Method:
1. Combine all ingredients in a small pot.
2. Simmer on low heat for 30 minutes, stirring occasionally.
3. Strain the mixture through a fine mesh strainer, pressing lightly to extract the liquid.
4. Store the syrup in a sealed container in the refrigerator for up to 2 weeks.
Use a spice grinder or a mortar and pestle to create a fine dried hibiscus dust.
- 2 parts kosher salt
- 1 part hibiscus powder
- 1/2-part Tajin
Out with the Old Fashioned
Ingredients:
- 2 oz Geneba Reposado Tequila
- 0.5 oz Rosemary Cinnamon Agave Syrup (recipe below)
- 4 dashes Angostura Bitters
- 3 dashes Orange Bitters
Method:
1. Add tequila, rosemary cinnamon agave syrup, Angostura bitters, and orange bitters to a mixing glass.
2. Add ice and stir until you achieve approximately 10% dilution (about 20–30 seconds).
3. Strain into a rocks glass over a large ice cube.
4. Garnish with an orange peel: twist and pinch over the cocktail to release oils before placing in the glass.
Ingredients:
- 1 cup agave
- 1 cup water
- 3 sprigs of rosemary
- 1 Mexican cinnamon stick (or 2 small sticks)
Method:
1. Combine agave, water, rosemary, and cinnamon in a small pot.
2. Simmer on low heat for 15–20 minutes, stirring occasionally.
3. Remove from heat and let the syrup cool completely.
4. Strain into a clean container and store in the refrigerator for up to 2 weeks.
