How about treating yourself to a fresh and delicious cocktail today? Why not try the colorful and fresh flavors of the hibiscus and chili in one drink,?

So bring cocktails and the gorgeous ocean from Bar A’Kan to your home and enjoy this signature recipe for your happy hour!

Ingredients

• 02 oz. Silver Tequila Centenario or White Tequila
• 1 oz. Guava purée
• 1 oz. Hibiscus Flower Syrup*
• ½ oz. Lime Juice
• 1 oz. Ginger & Serrano Chili Syrup*
• Ginger ale
• Angostura
• Garnish: 1 slice of dehydrated orange, Serrano chili thin strips or pineapple plume leaves

*To prepare the hibiscus flower syrup

• 4 cups Water
• 2 cups Granulated Sugar
• 2 cups Dried Hibiscus Flowers
• The peel of one whole lemon

Preparation

Peel a whole lemon. Combine the water and the sugar in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the hibiscus flowers and the lemon peel, turn the heat high and bring to a boil.If you want your syrup very thick (grenadine-like), leave the mixture boiling for about 10-15 minutes before removing it from the stove. If you want it less dense, remove it from heat immediately after the boil, and steep it for 20 minutes. Let the mixture cool down. Strain it through a fine sieve to discard the hibiscus flower leftovers. Bottle and label. Syrup will be good for up to 3 weeks when refrigerated. 

*To prepare the Ginger & Serrano Chili syrup

• 1 cup sugar,
• 1 cup of water
• 1 cup of sliced ginger
• 1 serrano chile, helved.

Preparation

Combine the water and the sugar in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the ginger & serrano chili and continue to heat, bringing the syrup to a light boil. Cover, reduce heat, and allow simmering for about 15 minutes. Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste. Strain out the ginger and bottle under a tight seal. Store in the refrigerator, it should keep for about two weeks.

Now you are ready to prepare your cocktail!

Procedure

1. Pour the Tequila, guava puree, lime juice, hibiscus syrup, ginger & serrano chili syrup into a cocktail shaker.
2. Add a handful of ice cubes and shake vigorously for 10-15 seconds
3. Strain the preparation into a Collins glass full of ice, fill up the glass with Ginger Ale, add a dash of Angostura and stir a bit. Garnish with a slice of dehydrated orange, Serrano chili thin strips or pineapple leaves.

Great drink for a great afternoon! Cheers!