Valentina’s Jamaica Recipe
Javier’s Reserva Reposado Tequila, jamaica, fresh lime juice, agave nectar
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Make hibiscus infusion (if not using ready-made)
To make a concentrated hibiscus (jamaica) infusion: bring 1 cup (240 ml) water to a near boil, remove from heat and steep 8–10 g dried hibiscus petals (about 2 tablespoons) for 8–10 minutes. Strain and cool. For cocktail use, dilute or reserve a concentrated amount so 1.5 oz of the cooled infusion equals a bright, tart hibiscus note. Chill before using.
Add 2 oz Javier’s Reserva Reposado Tequila, 1.5 oz hibiscus infusion, 0.75 oz fresh lime juice, and 0.5 oz agave nectar into a cocktail shaker.
Fill the shaker two-thirds full with ice (about 5 oz) and secure the lid.
Vigorously shake for 12–15 seconds until the shaker is cold to the touch and the exterior is frosty. This both chills and slightly dilutes the drink for balanced flavor.
Double-strain (to remove small ice shards and any hibiscus sediment) into a chilled coupe or a rocks glass over fresh ice, depending on your preferred presentation.
Garnish & Finish
Garnish with a lime wheel or wedge on the rim. If desired, add a dried hibiscus flower on the surface or rim the glass with hibiscus sugar: rub a lime wedge around the rim, then dip lightly into finely ground dried hibiscus mixed with a little granulated sugar.
Serve immediately. Recommend 1 cocktail per serving.