"The Esplanade Daiquiri" Cocktail July 11, 2015 23:30

Glass Used: Rocks

Recipe:

1.5 oz Old New Orleans Crystal

.5 oz Lime Juice

.5 oz jasmine infused simple syrup

3 drops Wild Hibiscus Flower Extract

Directions:

Prepare simple syrup by preparing a tea of a half cup dried jasmine flowers or jasmine white tea. Dissolve 1 cup sugar into prepared tea.

Crush ice and pack into a rocks glass, forming a mound above the rim.

Shake rum, simple syrup, lime juice and Wild Hibiscus Extract and strain into prepared glass.

Garnish:

Roll a lime peel and skewer onto a bamboo monkey fist pick. Insert carefully beside ice mound, and place one fresh hibiscus flower next to pick.

Inspiration:

The smell of an afternoon stroll down Esplanade in the spring is ripe with confederate jasmine and blooming hibiscus. A stroll down Esplanade in our sometimes steamy spring also calls for a icy, fruity cocktail in hand to add to the enjoyment. And, any self respecting Creole lady on the "down town St Charles" would have a bottle of native spirits around for entertaining, so Old New Orleans Crystal rum is the perfect versatile base for my take on the classic daiquiri.