 THE RECIPE 2oz. 504Hibiscus Rum 1oz. Lime juice 1oz. Jalapeño syrup 2 sprigs fresh mint Add rum, lime juice, syrup and leaves from 1 sprig of mint to a shaker with ice. Shake vigorously. Strain over ice. Garnish with 1 sprig mint. TO MAKE JALAPEÑO SYRUP Dissolve 1 cup sugar into 1 cup water over the stove, and bring to a simmer. Add 1 jalapeño, sliced, into syrup mixture and steep for 20 minutes. (Include seeds for extra heat.) Strain. THE STORY
It's no secret that we love creating cocktails with ingredients grown right here on our patio. (Learn more about growing your own cocktail garden here!) The Hibiscus Jalapeño Mojito is a variation on one of our classics - the Hibiscus Mojito - and uses multiple ingredients from our distillery cocktail garden. We love the pairing of the sweet, sour, spicy and minty - it's an explosion of sensations with every sip, bursting with flavor and feeling. We bring this cocktail out on weekends when our jalapeño plants are providing an abundant harvest, or when the occasion requires a little bit of spice. We're welcoming Curried Away NOLA into the tasting room this Friday, August 13, and we think the balance of this cocktail will pair perfectly with the unique flavors coming to the tasting room from this popup.
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