"The Esplanade Daiquiri" Cocktail July 11, 2015 23:30
|Kirsten Crook, Brennan's, New Orleans, Louisiana|
|Makes 1 Cocktail|
|This recipe was submitted as part of the official Tales Of the Cocktail Competition 2015, New Orleans, LA, USA|
Glass Used: Rocks
1.5 oz Old New Orleans Crystal
.5 oz Lime Juice
.5 oz jasmine infused simple syrup
3 drops Wild Hibiscus Flower Extract
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.
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.
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.