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El Pavo Real

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.

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