Bright, floral agua de jamaica meets the warmth of a chile-spiced grenadine in this booze-free refresher.
4 oz. agua de jamaica
½ oz. pasilla grenadine
1 oz. lime agave syrup
Tools: shaker, strainer
Garnish: pomegranate seeds
Combine the agua de jamaica, grenadine and lime agave in a shaker and shake. Strain over fresh ice in a Collins glass and top with soda water. Garnish.
Agua de Jamaica: Rinse ¼ cup of hibiscus flowers in cool water. Bring the 1 cup of water to a simmer then steep the flowers in the hot water for 10-15 minutes. Strain flowers out of the mixture. Add ½ cup of white sugar and shake to combine.
Pasilla Grenadine: Combine 12 oz. of pomegranate juice (Curadero uses POM) with 12 oz. of white sugar, 8 oz. of Demerara sugar and 2 dried pasilla chile peppers (or other dried chile peppers like ancho or guajillo) in a blender and pulse to combine. Transfer to pot and bring to a boil. Once it begins to boil, remove from heat. Strain through chinois and chill.
Lime Agave Syrup: Mix equal parts of light agave nectar and hot water to make an agave syrup. Then combine equal parts of freshly squeezed lime juice with the agave syrup. Store in the fridge when not in use.
Alex Gregg, Curadero, San Diego
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