El Pavo Real
Photo: Courtesy of Giant Noise
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.