Especiado Cocktail
From Bon Appetit March 2015 USA.
Source and licence
From Bon Appetit March 2015 USA, printed page 8, digitised by the Internet Archive: https://archive.org/details/Bon_Appetit_March_2015_USA
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- IDviakesTig^cocktail^ Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.
- 2 cups dried hibiscus flowers 1 cup (packed) light brown sugar 4 sprigs rosemary 8 whole cloves 6 allspice berries 2 cinnamon sticks, plus more for serving 3 star anise pods, plus more for serving 12 oz.
- tequila or mezeal 8 lemon slices, halved Bring hibiscus, brown sugar, rosemary, cloves, allspice berries, 2 cinnamon sticks, 3 star anise pods, and 12 cups water to a boil in a large pot.
- Cook until reduced by half, 50-60 minutes.
- Strain through a fine-mesh sieve into a large bowl;
- discard solids.
- Chill hibiscus mixture until cold, at least 4 hours.
- Stir tequila into chilled hibiscus mixture and serve in rocks glasses filled with crushed ice.
- Garnish each cocktail with a cinnamon stick, a star anise pod, and a lemon slice.
- DO ahead: Hibiscus mixture can be made 4 days ahead.
- Cover and keep chilled.