"Slush de Bayou" CocktailJuly 8, 2015 09:30
|Recipe By: Richard Anderson, Bartender, Carnival Cruise Line, Miami, Florida|
|Makes 1 Cocktail|
|This recipe was submitted as part of the official Tales Of the Cocktail Competition 2015, New Orleans, LA, USA|
Glass Used: Petit Cuvée
1 oz Bayou Spiced rum
1 oz BroVo Ginger Liqueur
1 oz frozen lemonade mix (vitality or similar)
Wild Hibiscus-Hibiscus Flower Extract
Blend all ingredients with ice to a smooth and slushy consistency. Into a petit cuvee glass place two to three drops of Wild Hibiscus-hibiscus flower extract. Pour the slush into the glass.
Garnish with a Amarena Fabbri cherry
Being from the Island I have a likeness for herbs and spices as it is embedded in our island culture. I also have a great love and admiration for New Orleans food and drink culture so I was inspired to fuse all these exciting and exotic flavors.