"Fleur-de-daiquiri" Cocktail July 13, 2015 05:30
|Recipe By: Anthony DeSerio, Bartender, Otter Cove, Branford, CT|
|Makes 1 Cocktail|
|This recipe was submitted as part of the official Tales Of the Cocktail Competition 2015, New Orleans, LA, USA|
Glass Used: Hurricane/or "oversized Go-cup"
2 oz Flor de Caña Extra seco 4yr rum
.5 oz Fresh Lime Juice
.5 oz Fresh Pineapple juice
.5 oz Perfect Purée Raspberry Puree
.5 oz Wild Hibiscus flower syrup (syrup from the Wild Hibiscus Flowers in syrup jar)
Combine all ingredients in a high-powered blender, add ice and blend till smooth.
Pour into your hurricane glass or red solo traveler cup.
Place Wild Hibiscus Flower over a large straw (straw will fit through the hole in the bottom of the flower).
Edible Wild Hibiscus flower.
My inspiration was fueled by my love for NOLA and Tales and guided by the verbiage in guideline #3 "must have a frozen, slushy consistency. (Think: Go-cup, straw, 90 degrees, 100% humidity.)"
This made me think of a few things Tropical from the rum. Something thirst quenching like raspberry/lime.
Nola and its recovery are dear to my heart hence the reference to the Fleur-de-lis.
I wanted to add a deeper color of red to show my love for NOLA and tales and a bit of sweetness so I went with the Wild Hibiscus flower syrup. Each and every ingredient was selected to share my love for NOLA, TOTC, it's sponsors, and its guests.