El Pavo Real

Recipe: Oliver Sovol , Peacock Room at Kimpton Hotel Fontenot , New Orleans

Photo: Courtesy of Giant Noise

August 11, 2021

A floral cocktail with hints of smoke and spice.

In this cocktail from the Peacock Room at Kimpton Hotel Fontenot, a split base of mezcal and tequila meets the bright, floral flavors of violet liqueur and a pomegranate-hibiscus syrup.

Ingredients

1 oz. blanco tequila
1 oz. mezcal
1/2 oz. pomegranate-hibiscus syrup
1/2 oz. crème de violette (such as Tempus Fugit liqueur de violettes)
1/2 oz. fresh lime juice

Tools:shaker, strainer
Glass:rocks
Garnish:edible flowers (optional)

Preparation

Shake all of the ingredients together with ice until chilled, then strain into a rocks glass over fresh ice. Garnish.

Pomegranate-Hibiscus Syrup: Dissolve 6 oz. of granulated sugar into 6 oz. POM juice. Add 1 tsp. of dried hibiscus flowers, and let sit at room temperature for one hour. Strain flowers out. Add 1/2 oz. of St. Elizabeth’s Allspice Dram, shake to combine, then refrigerate. Keeps for 30 days. Makes 1 1/2 cups.