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Vampiro

This is a surprisingly floral cocktail for the vamps to get their fangs into.

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves12
  • DifficultyEasy

For the hibiscus syrup

400g granulated sugar
475ml water
50g dried hibiscus flowers, also known as West Indian sorrel
5cm piece fresh ginger, unpeeled and sliced

For the cocktail

950ml white tequila
475ml hibiscus syrup, recipe below
475ml freshly squeezed lime juice
240ml orange liqueur, such as Triple Sec
Ice
Thinly sliced lime, for garnish
For the hibiscus syrup:
1) Put the sugar, water, hibiscus flowers and ginger in a medium saucepan. Bring to the boil over a high heat, stirring occasionally.

2) Remove from the heat and set aside to steep for 30 mins. Sieve and refrigerate until chilled.

For the cocktail:
1) Combine the tequila, 475ml of hibiscus syrup, lime juice and orange liqueur in a large jug. (The vampiro can be made up to this point a day ahead and refrigerated.)

2) To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

Cook's Note: Hibiscus flowers can be found in most Latin markets and maybe labelled by its Jamaican name West Indian sorrel.

Other recipes with lime

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