Vampiro

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Ingredients

  • For the hibiscus syrup:

  • 400g granulated sugar
  • 475ml water
  • 50g dried hibiscus flowers, also known as West Indian sorrel
  • 5cm piece fresh ginger, unpeeled and sliced

  • For the cocktail:

  • 950ml white tequila
  • 475ml hibiscus syrup, recipe below
  • 475ml freshly squeezed lime juice
  • 240ml orange liqueur, such as Triple Sec
  • Ice
  • Thinly sliced lime, for garnish

Use imperial measurements

Method

How to make Vampiro

For the hibiscus syrup:
1) Put the sugar, water, hibiscus flowers and ginger in a medium saucepan. Bring to the boil over a high heat, stirring occasionally.

2) Remove from the heat and set aside to steep for 30 mins. Sieve and refrigerate until chilled.

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

2) 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.

Cook's Note: Hibiscus flowers can be found in most Latin markets and maybe labelled by its Jamaican name West Indian sorrel.

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