El Corazon Escarlata
Lisa Futterman of Chicago, Illinois
Ingredients
1 oz Granada-Vallet
1 oz Panamá-Pacific Rum 5yr
½ oz curaçao
½ oz simple syrup
2 oz hibiscus tea*
Instructions
Shake all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with a dried hibiscus blossom.
*Hibiscus Tea
Steep a half-cup of dried hibiscus blossoms in two cups of water in a covered jar at room temperature for two to four hours. Strain and refrigerate.