Morgue-arita

We're not typically ones for novelty drinks with silly names and gimmicks. Oh wait...maybe we are. We are talking about booze, after all. 

In a time when everyone seems to take themselves (and their craft) so damn seriously, what's the problem in having a little fun with your cocktails? None. That's what we say. 

So we're putting together a few Halloween cocktails with all the kitsch we can pack into 'em... but don't go thinking just because they have silly names or colorful garnishes that they're not tasty...because they are. 

Take this spin on a margarita for instance. We're using one of our favorite new tequilas, Sangre de Vida. Not only does it come packaged in a very appropriate hand-painted skull, but the shit is seriously tasty. To make it festive, we added some color with Aperol and used black ash salt to rim the glass (find it at specialty food stores or online). 

equipment:

cocktail shaker
rocks glass

ingredients:

1.5 oz Sangre de Vida Blanco Tequila
.75 oz Aperol
.75 oz fresh lime juice
.25 oz agave nectar, plus additional for rimming glass
black ash salt for rimming glass

method:

Rim the glass by dipping the edge in agave nectar and black ash salt. Set aside. Combine tequila, Aperol, lime juice and agave nectar in a cocktail shaker with ice. Shake vigorously and transfer contents to prepared glass. 

Bitter Critter

We love tequila. We obsess about tequila. We would stalk tequila in the night if we couldn't just go out and buy it at any store. Tequila is very often our personal drink of choice. We suppose that there is a time and place for a margarita, and while shots of tequila are always in order, an interesting tequila cocktail always gets our attention. 

Tequila falls generally into three styles: (by the way we are referring only to 100% de agave tequila. Never ever drink or buy any tequila that doesn't clearly state this on the label. Otherwise you are drinking tequila flavored grain alcohol that will destroy both your insides and your soul) Blanco, which is unaged tequila in its purest form. Reposado tequilas have been aged for up to a year in wooden barrels, which imparts a slight amber color and delicate oak flavor. Anejo tequilas have been aged for a minimum of one year in wooden barrels, and have a deep, rich color and noticably smoky flavor. Each of these tequilas has its own merits, on their own or mixed into cocktails. For our purposes we used an Anejo in order to gain the most robust, distinct tequila flavor. As you will see, our cocktail contains other strong components, and we didn't want anything else to outshine the star of the show.

Equipment:

cocktail shaker or mixing glass
rocks glass
orange peel for garnish

Ingredients:

1.5 oz Trianon Anejo Tequila
1 oz Cocchi Americano Rosa
.5 oz Aperol
.5 oz amaro

Method:

Combine all ingredients in rocks glass filled with ice. Turn rocks glass into shaker or mixing glass. without shaking or stirring, return contents to rocks glass and garnish with orange peel. 

3rd Coast

When you see a frozen drink with an umbrella it's hard not to imagine yourself somewhere on the beach. Waves crashing...sand in your ass crack...someone's noisy kids running around and making noise while you're trying to relax...can't you just picture it?

But more often than not, these drinks are made with rum. We figured it was high time tequila got it's turn in a foo-foo umbrella drink. 

The trick to this recipe is that we're using anejo. There's basically three types of (good) tequila. Blanco (or silver) tequila is the distilled spirit that's simply bottled. Reposado translates to 'rested' and is the blanco tequila that's allowed to mellow in barrels for up to 364 days. The second you get past the one year mark, that rested reposado become Anejo. And, as you might imagine, the older the tequila, the more interesting the flavor. In this case, the oaky notes of Trianon Anejo still slides through the sweetness of the banana and coconut, but balances perfectly with the citrus and pineapple. 

equipment:

blender
large cocktail glass

ingredients:

2 oz Trianon Anejo Tequila
1 frozen banana (peeled, of course)
1 oz cream of coconut
3 oz pineapple juice
1 oz lime juice
1 cup crushed ice

method:

Combine all ingredients in a blender and process until smooth.  


Darling Clementine

Oh, that darling Clementine. She's sweet, spicy and she packs a punch. But all it takes is four simple ingredients to make this complexly-flavored cocktail.

It starts with two different types of booze. We used one of our favorite tequilas, Espolón Blanco and a not-so-secret ingredient, Ancho Reyes. Made from ancho chilis, it's smoky, spicy and sweet. But not too sweet. A little can go a long way, or a lot can be just enough to knock you on your ass. 

The third ingredient is fresh-squeezed clementine juice. Similar to a tangerine, but seedless, clementines have less acidity than orange juice. So if you opt for oj instead of the namesake citrus in this, you may need to add just a little more of our fourth ingredient; agave nectar. 

equipment:

cocktail shaker
strainer
coupe glass

ingredients:

2 oz Espolón Blanco
1 oz Ancho Reyes
1 oz fresh clementine juice
.5 oz agave nectar
fresh clementine for garnish

method:

Combine all four ingredients in a cocktail shaker with ice and shake vigorously to chill. Strain into a chilled glass and garnish with fresh clementine segments.



M-80

As part of our 'throw your own 3st' for July, we've put together a bunch of fireworks-themed cocktails. Though it may take a little prep and planning, this cocktail is worth the effort. 

And just like we think any cocktail collection must have something with bourbon or whiskey, we feel the same about TEQUILA!

This one is really serving a few purposes. Obviously the booze has a specific role to play, and the fruit in the ice cubes is borderline fruit salad. But the coconut water in the mixer is the ideal way to stay hydrated during your summer cocktail sessions! Isn't it some sort of super food or something?

To make your ice cubes, place a few berries (we used blueberries and raspberries) in your ice cube trays and fill with water. Freeze 'em overnight and they're done. So, go ahead, make the store run now... you can thank us later when people are complimenting your patriotic ice cubes. 

 

equipment:

cocktail shaker
strainer
ice cube trays (for the fruit cubes)

ingredients:

2 oz Cabo Wabo Blanco Tequila
.5 oz fresh lime juice
.5 oz simple syrup
4 oz coconut water
fruit ice cubes

 

method:

Place the tequila, lime juice, simple syrup and coconut water in your cocktail shaker with plain ice cubes. Shake to chill and strain into your glass with those fancy-ass fruit ice cubes. Serve and gloat in your cocktail glory.

Kumquat Blanco

Ever had a kumquat? More importantly, have you ever had a fresh kumquat?

Originally from south Asia, the kumquat is unique from just about any other citrus. The small fruits are about the size of an olive, with a tart fruit pulp and an edible peel that actually tastes sweet. Often used in jams and marmalades, fresh kumquats are also something we like to put in cocktails. With a complex flavor, they stand up to anything from gin to whiskey to, in this case, tequila.

In this cocktail, we've made perhaps the easiest (and one of the most delicious) drinks yet. The only problem is that you have to wait for the infusion between the fresh kumquats and the Don Julio Blanco to happen. But once it does, it's well worth the wait. 

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass

ingredients:

3 oz kumquat-infused Don Julio Blanco (see recipe below)
.25 oz simple syrup

method:

Add the infused tequila and simple syrup to your cocktail mixing glass with ice and stir to chill. Strain into a rocks glass with fresh ice and add a couple of the tequila-soaked kumquat pieces on top. 

Kumquat-Infused Tequila

(makes two cocktails above)
6 oz Don Julio Blanco 
4 fresh kumquats

Cut each kumquat into quarters and place in a small glass container. Add the tequila, cover and let sit to infuse for at least 48 hours, preferably up to a week.

Lime & Orange Tequila Jelly Shots

These aren't the Jell-o shots of your youth. Forget those little cups with grape, cherry, and lime vodka-spiked slurpers. These are some high-test, high-grade, high-class jelly shots! 

Made with pure, unflavored (and unsweetened) gelatin, the flavors of the Espolón Reposado and other top-notch ingredients shine through in two different layers, one made with fresh lime juice and the other with fresh-squeezed orange juice. 

Once made, you can slice them into bite-sized 'shots' and serve them with a side of kosher salt for dipping if desired. 

 

equipment:

saucepan
bowl
whisk
9" square pan

ingredients:

LIME LAYER
1/2 cup fresh-squeezed lime juice
1/2 cup simple syrup (equal parts sugar and water)
2 packages of unflavored gelatin (.5 oz total)
1/4 cup orange liqueur
3/4 cup Espolón Reposado
1/4 cup agave nectar

ORANGE LAYER
1/2 cup fresh-squeezed orange juice
1/2 cup simple syrup (equal parts sugar and water)
2 packages of unflavored gelatin (.5 oz total)
1/4 cup orange liqueur
3/4 cup Espolón Reposado
4-6 dashes orange bitters


method:

You'll make one layer at a time, allowing the first to chill before adding the second. In a saucepan, add the juice and simple syrup. Sprinkle the gelatin over top of the liquid and allow it to absorb liquid before placing over low heat. Stir to combine until gelatin is completely dissolved. Remove from heat and add in remaining ingredients.

Pour the completed mixture into your pan, starting with your lime layer. Refrigerate for two hours or until set. Pour the orange layer on top and return to the refrigerator overnight.

Blackberry on High

There are hundreds of tequilas on the market, but only a few deserve to be featured at 3st of the Month. One of those is Avión Tequila. Why? There's a few reasons we think it's so good, so let us tell you...

Avión is made with estate-grown agave from the town of Jesus Maria in Jalisco, Mexico. It's located at the highest point in the Los Altos region of Jalisco, Mexico. Jesus Maria is the most desirable region for tequila production due to the climate, rich soil and high elevation. Then they take the heart of these agave plants and slowly roast them in brick ovens for THREE DAYS! Some tequilas use a steam autoclave process to cook and others may only cook for up to two days. This process results in bringing out the natural sweetness of the agave. After that they distill in small batches using traditional pot stills. And finally, they use a special slow filtration process that removes that infamous 'tequila burn.' Try it at our next 3st of the Month for yourself and tell us what you think!

 

equipment:

cocktail shaker
muddler
strainer
fine mesh strainer
high ball glass

ingredients:

3 oz Avión Silver Tequila
2-4 fresh blackberries, depending on size
.75 oz Collins Blackberry Liqueur
.75 oz fresh-squeezed lime juice
.25 oz agave nectar
blackberries for garnish


method:

Start by placing the blackberries in the bottom of the cocktail shaker and muddling them to release the juices. Add the tequila, blackberry liqueur, lime juice and agave nectar before filling with ice. Cover the shaker and shake like hell for about 15-20 seconds. Fill your glass with ice and strain through a fine mesh strainer to remove all the seeds. Garnish with fresh blackberries.

Tequila Orangeade

There was this little old-fashioned soda fountain that made the best orangeades back in the day. They would take fresh oranges, cut them in half and juice them to order with their old metal press. After a little squirt of simple syrup from the pump behind the counter they would fill with ice and top with water. It was delicious.

It was this experience that inspired this crazy-delicious and equally-simple cocktail made with another one of our May participants, Espolón Tequila. This award-winning booze first grabs your attention with its killer packaging, but will hold your study with it's superb flavor and smoothness. 

For this recipe, we opted to use the Espolón Reposado, which is 'rested' in barrels, giving it some great depth of flavor.

 

equipment:

collins or high ball glass
bar spoon

ingredients:

2 oz Espolón Tequila
3 oz fresh-squeezed orange juice
1 oz simple syrup (equal parts sugar and water)
seltzer


method:

Add the tequila, orange juice and simple syrup to your ice-filled glass. Top with seltzer and stir lightly to combine. 

Tequila-Soaked Watermelon

Yeah, yeah, we know. Technically, this is not a cocktail. But trust us, you can drink the juice!

Remember in college when you would cut a hole in a watermelon and try to fit a bottle of vodka in there? It never really worked, did it?

This easy option makes enough for a crowd and the flavors of tequila and watermelon are a match made in heaven.

And by cutting the melon up into inch-sized cubes, each piece gets soaked evenly and serving is a breeze. 

This recipe makes enough for a crowd, and takes 24 hours to 'marinate,' so plan accordingly. Just keep this fruit salad away from the kiddos. 

 

equipment:

knife
plastic bags
measuring cup

ingredients:

12 cups cubed seedless watermelon (about one small watermelon)
2 cups Altos Tequila
2 oz orange liqueur
fresh limes


method:

Divide your cleaned and cubed watermelon equally between two resealable plastic bags. Pour one ounce of orange liqueur and one cup of Altos Tequila into each bag. Remove excess air, seal and toss the bag around a bit to distribute the ingredients. Place the bags in the refrigerator overnight and flip them a couple times in the process so all pieces get a chance to soak up that tasty booze. 

When ready to serve, empty the entire contents into a serving bowl and use a ladle to serve pieces with the juice. Squeeze a wedge of lime on top before serving.

Corazón

We love tequila. Actually, we love good tequila. Lucky for us (and you), Cabo Wabo is bringing their lineup of top-shelf booze to our May 3st of the Month.

So we thought we should show them some love and play around with some cocktails. 

Most people often gravitate towards margaritas when it comes to cocktails and with good reason. Tequila is a natural for pairing with tart citrus juices. But margaritas are just the start of the great cocktails you can make with tequila. 

For this one, you'll definitely want to grab fresh blood oranges and juice them. Like with anything else, fresh is best! The complexity of the blood oranges is a great match for Cabo Wabo Reposado, which has a little more depth of flavor than blanco tequila. Then we added a little heat with the help of Ancho Reyes. We've used this stuff before and we love it.

 

equipment:

cocktail shaker
strainer
martini glass

ingredients:

2 oz Cabo Wabo Reposado
2 oz fresh-squeezed blood orange juice
1 oz triple sec
.5 oz Ancho Reyes liqueur


method:

Combine all ingredients in an ice-filled cocktail shaker, cover and shake to chill before straining into a chilled martini glass. If you feel festive, throw a piece of blood orange on the rim to garnish.


Mañana del Domingo

Easy like Sunday morning. That's this drink. Simple with no fuss, yet still interesting enough to make for friends.

Olmeca Altos is one of many great tequila brands that will be pouring cocktails at our May "Tres de Mayo" event. We've served it before and we're big fans. It's reasonably priced yet still super smooth. 

And just to prove you can do more with tequila than make margaritas, we're making this cocktail. After a quick "ice muddle" with fresh cilantro, it's topped with another one of our favorites, Jarritos pineapple soda. 

 

equipment:

cocktail shaker
rocks glass

ingredients:

2 oz Olmeca Altos Plata Tequila
3 sprigs fresh cilantro
Jarritos Pineapple soda
wedge of fresh pineapple


method:

Add two sprigs of cilantro to the bottom of your shaker and add a few cubes of ice. Cover and shake it a few times to 'muddle' the cilantro and release aromatics - but not so much that it's pulverized. Add tequila to shaker, swirl it around to make sure you get all the flavor from the cilantro and add to glass. Top with chilled soda and garnish with the third sprig of cilantro and a wedge of pineapple.

Pompadour

We love tequila. Specifically, we love good tequila. This is part of the reason why we're psyched for our May event, Tres de Mayo. While it is going to be more than just agave goodness, we're anticipating 14 tables of tequila alone! 

One of our favorites is Casamigos. Yeah, this is the stuff commonly known as "the George Clooney tequila." The story is he and a buddy were importing bottles of it for friends and family (it's that good) when the ABC put a squash on that. So they decided to make it legit and create Casamigos. This stuff is so smooth that you really can just drink it straight...out of the bottle! But you know we like to play with our booze, so the Pompadour was born... 

Mixed with pomegranate juice and a little port wine, the flavor of the tequila still shines through, complimented by the complexity of these rich flavors. 

 

equipment:

cocktail shaker
double old fashioned glass

ingredients:

2 oz Casamigos Blanco
1 oz pomegranate juice
1/2 oz port wine
1/2 oz Pierre Ferrand Dry Curacao (ideal, but you can use triple sec if needed)
3 oz seltzer
twist of lime


method:

Combine tequila, pomegranate juice, port and curacao in a cocktail shaker and fill with ice. Roll it back and forth a couple times to chill it (a hard shake will just water this one down). Pour into a glass and top with seltzer. Garnish with twist of lime.


La Vida Roca

As if regular Patrón is not good enough, they had to go and release Roca Patrón.

Seriously, this shit is not fooling around. Whereas the regular stuff is made with a blend of two different production methods, Roca Patrón is made using only the ancient stone-crushed method. The result is a stronger flavor (and a higher proof!). 

Now that spring is officially here, we got a little inspired to break out the tequila and some fresh strawberries. This quick n' easy cocktail is the result. 

Like with many muddled cocktails, you can choose to strain it (like we did) or leave the chunks of fruit pulp. If you plan on slurpin' this bad boy through a straw we suggest to give it a quick strain through a fine mesh strainer. 

 

equipment:

cocktail shaker
muddler
bar strainer
fine mesh strainer
collins glass

ingredients:

2 oz Roca Patrón Reposado
1 oz Licor 43
.5 oz fresh lime juice
.25 oz agave nectar
1 large fresh strawberry
soda water 
strawberry for garnish


method:

Start by muddling one strawberry in the bottom of a cocktail shaker. Add tequila, lime, Licor 43 and agave nectar. Fill shaker with ice and shake vigorously for at least 15 seconds. Double strain into a collins glass with ice and top with soda water. Garnish with a slice of strawberry.

Cucumber Margarita

It seems silly at first glance, but the flavor of cucumber in cocktails really does work. If you really think about it, it's a flavor that's similar to melon, only brighter. So why not put it in a damn drink?

Okay then, we will. Er, we did.

A great margarita is a simple game of proportions. Tequila, acid (usually lime of course), a little flavor - often from triple sec or curacao, and some sweetness from agave. Once you've got this balance, you can fuck with all you want to add other flavors by swapping out the triple sec, using other acids to compliment the lime or just adding a little something extra for flavor. Like cucumber juice.

It's pretty easy to make cucumber juice. If you have a juicer, just put a washed cucumber in it (preferably organic since you'll leave the skin on). If not, take that same washed, organic cucumber and either mince it in a food processor or grate it into a bowl with a small cheese grater or microplane grater. Scoop up that pulp into cheesecloth and squeeeeeeze! That bright green juice that comes from it will work in many drinks. Like this one...

equipment

cocktail shaker
strainer
martini or cocktail glass

ingredients

2 oz tequila, like Olmeca Altos
.75 oz fresh lime juice
.75 oz triple sec
.25 oz agave nectar
1 oz cucumber juice
slice of cucumber for garnish


method

Combine all ingredients except for the garnish in a cocktail shaker with ice. Shake the shit out of it. Strain into a martini glass or into a rocks glass with fresh ice rocks if you prefer. Garnish with the slice of cucumber. 


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Scotch Cask Herradura

Okay, so we admit this isn't really much of a cocktail and it's certainly not a hard recipe - if it's even a recipe at all, but we loved this combo so much that it was worth sharing. 

Simply put, this tequila drinks like a whiskey - which means sip it.

Herradura released the Coleccion de la Casa, Reserva 2014 – Scotch Cask Finish Reposado earlier this Fall - the third in a line of small batch products. This limited-edition tequila undergoes a double maturation process resting in two different types of oak casks, American oak and single malt Scotch casks. The result? Exactly what you'd expect - a balance of great tequila with scotch-like notes of caramel and smoke. 

While it's certainly damn fine right out of the bottle, we suggest you try this one additional step and see if you don't enjoy it as much as we do!

 

equipment:

a glass. think you can handle that?

ingredients:

3 oz Herradura Scotch Cask Finish Reposado Tequila
strip of orange zest

 

method:

Pour the tequila into the glass. Using a lighter, pass the flame across the skin of the strip orange peel to warm it. Hold the lighter over the glass and squeeze the peel to express oils into the glass (and flame). After flaming the peel, drop it into the glass. 

Mexican Voodoo

Anyone that came to the October 3st of the Month "Tikitober" party knows just how many amazing drinks were served that night. 

One of the most popular of the night was the Mexican Voodoo cocktail from Maestro Dobel Tequila. Like many other great Tiki Drinks, it has a good mix of fresh juices, booze and spice. 

So, here it is folks. Make this one. You can thank us later.

 

 

equipment:

cocktail shaker
rocks glass

ingredients:

2 oz Maestro Dobel Tequila
1 oz cinnamon syrup (recipe here)
1.5 oz unsweetened pineapple juice
1 oz grapefruit juice
.5 oz lime juice
innamon stick or cinnamon-sprinkled pineapple wedge for garnish

 

method:

Combine all ingredients with ice in a shaker and shake to chill. Transfer to rocks glass, garnish and serve.

El Diablo

It's hard to imagine that this cocktail first made an appearance in 1947. That was when Trader Vic put it on his cocktail menu as "Mexican El Diablo." For some reason, it only stayed on his menu for a few years before resurfacing a decade later at Señor Pico's, a Mexican restaurant chain Vic had started up. By this time, he had dropped the "Mexican" and simply called it "El Diablo."

While the Crème de Cassis (black currant liqueur) is likely the most notable ingredient in this cocktail, we'd like to call out the use of ginger beer. Yes, the same ginger beer that is going into virtually every 'mule' in every bar around the country. The thing is, ginger beer is nothing new. In fact, it's been around for quite some time and is an excellent 'cheat' for many Tiki Drinks, adding great spice, a little sweetness and some bubbles as well.

But this drink would be nothing without great tequila. And great tequila we have! We're using the new Roca Patrón tequila. Well, it's actually only new to us. Roca Patrón just launched here in the states, but the method used to make it is more than 500 years old. It's a premium Patrón (as if the regular stuff is not good enough already!) and has a higher proof than it's sibling. The old-fashioned "tahona" process crushes the agave by stone, before distilling (with pulp for extra flavor) in copper stills. This means more flavor, depth and complexity to the tequila.

Wanna taste it? Well come see us at Tikitober on October 3!

Recipe adapted from Beachbum Berry Remixed: A Gallery of Tiki Drinks.

 

equipment:

cocktail mixing glass
strainer
tall glass

ingredients:

.5 oz fresh lime juice
.75 oz crème de cassis
1.5 oz Roca Patron Silver
1.5 oz ginger beer, chilled
garnish (we used fresh ginger leaves)


method:

Add ingredients to the cocktail mixing glass with ice and stir lightly to chill, but not to kill the carbonation of the ginger beer. Fill tall glass with ice and strain cocktail into glass. Garnish, serve and enjoy.

La Playa Royale

Yes, we will admit it. Most Tiki Drinks are made with rum, lots of it in fact. But search through the history of tropical drinks and you'll find ones made with gin, cognac and more. 

When it came time to bring together great brands for our Tikitober event at Track One, we knew we wanted to get some great rums, but we also knew that this event was an excuse to also bring some kick-ass tequila to the table.

Maestro Dobel tequila is one of those kick-ass tequilas that our attending members and guests will have an opportunity to enjoy.

For the sake of making a Tiki Drink with it, we used the same principles of fresh fruit and layers of spice and flavor to make La Playa Royale. The most notable addition is the Cinnamon Syrup. Adapted from a recipe from Beachbum Berry's Potions of the Caribbean, this syrup was a common ingredient at the famous Don the Beacomber, labeled simply as "Don's Spices #4" in his original recipe books to keep competitors from copying his recipes. 

Making your own Cinnamon Syrup is easy. We posted a recipe for it here.

Okay, let's make this drink.

 

A tequila-based #tikidrink from 3st of the Month

equipment:

cocktail shaker
strainer
rocks glass
crushed ice

ingredients:

2 oz Maestro Dobel Diamond Tequila
1.5 oz fresh-squeezed orange juice
1 oz fresh-squeezed lemon juice
1 oz cinnamon syrup
.25 oz orgeat syrup
strip of orange zest and cinnamon stick for garnish


method:

combine tequila, juices and syrups in an ice-filled shaker and shake like your life depended on it. Or at least like your drink depends on it. Curl the strip of orange zest around the inside of your glass and fill with crushed ice to hold it in place. Strain cocktail into glass and add a cinnamon stick on top.

Hothouse Flower Tequila Cocktail

Tequila is much more versatile than people think. Yes, it's great in shots and margaritas, but if that's all you're doing with your tequila, you are missing out.

This slightly spiced and very floral cocktail gets the flavors from a few key ingredients. One of our favorite cocktail additions these days is Ancho Reyes. We put it in our Prickly Puebla cocktail a few weeks ago and love the slightly spicy notes it imparts. We paired it with Korean chili powder. Different from the typical chili flakes you shake on your pizza, Korean chili powder has a slightly smoky flavor with more depth and less heat in the forefront. 

The floral flavors came from a combination of St. Germain elderflower liqueur, homemade hibiscus syrup (see our recipe in the Hibiscus Breeze cocktail) and orange flower water. Once combined, it made for one hell of a delicious cocktail!

 

equipment:

cocktail shaker
rocks glass

ingredients:

1.5 oz El Jimador Tequila
.5 oz Ancho Reyes
.5 oz dry curaçao 
.5 oz St. Germain
1 oz fresh-squeezed lime juice
.5 oz hibiscus syrup (see recipe here)
1 dash orange flower water
Pinch of Korean dried chili peppers for garnish


method:

combine all ingredients except garnish in a cocktail shaker with ice and shake 15-20 seconds to chill. Transfer to rocks glass and sprinkle chili power on top.