• 12servings
  • 5minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. For the hibiscus syrup:

  2. 400g granulated sugar

  3. 475ml water

  4. 50g dried hibiscus flowers, also known as West Indian sorrel

  5. 5cm piece fresh ginger, unpeeled and sliced

  6. For the cocktail:

  7. 950ml white tequila

  8. 475ml hibiscus syrup, recipe above

  9. 475ml freshly squeezed lime juice

  10. Ice

  11. Thinly sliced lime, for garnish

Instructions Jump to Ingredients ↑

  1. Vampiro 1) For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to the boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 mins. Sieve and refrigerate until chilled.

  2. For the cocktail: Combine the tequila, 475ml of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)

  3. 3) To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

  4. * Cook's Note: Hibiscus flowers can be found in most Latin markets and is often labeled by its Jamaican name sorrel.


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