"The Esplanade Daiquiri" Cocktail
July 11, 2015 09:30| Kirsten Crook, Brennan's, New Orleans, Louisiana |
| Makes 1 Cocktail |
| This recipe was submitted as part of the official Tales Of the Cocktail Competition 2015, New Orleans, LA, USA |
Glass Used: Rocks
Recipe:
1.5 oz Old New Orleans Crystal
.5 oz Lime Juice
.5 oz jasmine infused simple syrup
3 drops Wild Hibiscus Flower Extract
Directions:
Prepare simple syrup by preparing a tea of a half cup dried jasmine flowers or jasmine white tea. Dissolve 1 cup sugar into prepared tea.
Crush ice and pack into a rocks glass, forming a mound above the rim.
Shake rum, simple syrup, lime juice and Wild Hibiscus Extract and strain into prepared glass.
Garnish:
Roll a lime peel and skewer onto a bamboo monkey fist pick. Insert carefully beside ice mound, and place one fresh hibiscus flower next to pick.
Inspiration:
The smell of an afternoon stroll down Esplanade in the spring is ripe with confederate jasmine and blooming hibiscus. A stroll down Esplanade in our sometimes steamy spring also calls for a icy, fruity cocktail in hand to add to the enjoyment. And, any self respecting Creole lady on the "down town St Charles" would have a bottle of native spirits around for entertaining, so Old New Orleans Crystal rum is the perfect versatile base for my take on the classic daiquiri.
