"Reverse Magic Hour" Cocktail

July 08, 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

Recipe:

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

Directions:

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.

Garnish:

Plastic fleur de lis sword skewer stabbing an Amarena Fabbri Cherry wrapped in an orange peel.

Inspiration:

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.