Spring Goes Fancy
SARA ESSEX BRADLY PHOTOGRAPH
Despite popular rumor, New Orleans does have the season of spring. OK, it isn’t much of a season, but usually in April there are a couple of spring-like days when the sun shines, the temperatures are moderate and the humidity isn’t yet at “yecch.”
We are reminded that these “Days of Potential Misbehavior” are prompted by the beautiful blooms of the hibiscus flower, a climate signal that the chill of winter is behind us and prettier, warmer days are now ours to savor.
Star Hodgson, mixologist extraordinaire, brings that message to us in a variation of the best-selling cocktail in the U.S.: the margarita.
2 ounces Mezcal El Silencio
2 ounces fresh lemon juice
2 ounces hibiscus liqueur (*recipe below or purchase hibiscus liqueur)
2 ounces soda water
Pinch of pink Himalayan salt
Garnish: lemon wheel and lemon blossom
Build in glass: Mezcal El Silencio, lemon juice, hibiscus liqueur and top with soda water. Stir to combine and garnish with a lemon wheel and a lemon blossom.
Rimming spice: Rub the edge of a tall glass with the edge of a lemon and dip into a mix of crushed dried hibiscus flowers, Himalayan salt and sugar.
To make hibiscus liqueur: In a Mason jar add 1 cup dried hibiscus flowers to 2 cups Mezcal El Silencio and allow to infuse for 24-48 hours, turning occasionally. Strain flowers then add 1 cup sugar (or agave or Stevia). Heat jar in 2 inches of water to allow sugar to dissolve while stirring. Transfer liqueur to a sterilized jar or bottle. Can be refrigerated for an extra-long shelf life.
As created and prepared by Star Hodgson, Louisiana Brand Ambassador, Mezcal El Silencio