"Reverse Magic Hour" CocktailJuly 8, 2015 15:30
|Recipe By: Evan Lipson, Bartender, Slick's Burgers, Chattanooga, Tennessee|
|Makes 1 Cocktail|
|This recipe was submitted as part of the official Tales Of the Cocktail Competition 2015, New Orleans, LA, USA|
Glass Used: Cocktail Glass or Plastic Go-cup
1.5 oz Caña Brava Rum
.5 oz Rhum Clément VSOP Rum
.5 oz Fresh Lime Juice
.25 oz Lucky Falernum- broVo Spirits
.25 oz Fresh Orange Juice
.25 oz Pomegranate Grenadine* (2 parts Sugar, 1 part The Perfect Purée Pomegranate Concentrate, 1 part Water)
4 drops Wild Hibiscus Rose + Hibiscus Cocktail Concentrate
11 oz Crushed Ice
Place all ingredients, except crushed ice, in an electric blender. Add crushed ice. Blend on high speed for at least 20 seconds, or until frappéd. Pour unstrained into a chilled cocktail glass or plastic Go-cup, carefully piling up the frappéd mixture as you go (if serving in a Go-cup, serve with a straw).
*In a saucepan combine 1 part The Perfect Purée Pomegranate Concentrate with 1 part water and set on medium heat. Allow to simmer for 10 minutes then remove from heat. Wait another 10 minutes then incorporate 2 parts sugar.
Plastic fleur de lis sword skewer stabbing an Amarena Fabbri Cherry wrapped in an orange peel.
I created the Reverse Magic Hour as an homage to both Constantino Ribalaigua Vert's classic La Florida frozen daiquiris and Red and Hazel Williams' original Tequila Sunrise-flavored creation.