Gran Centenario produces some fine tequila - we're especially fans of the anejo - and now they've introduced a hibiscus-infused version called Rosangel. This unique tequila is made with Gran Centenario reposado that is rested in port barrels for two months (after the initial aging process) and then infused with Mexican hibiscus flowers.The resulting tequila is aromatic and intriguing to the taste. We first tried Rosangel straight and appreciated the fragrant nose but found the flavor, while appealing, a natural for mixed drinks. Our next step was to make a margarita with it. We followed our preferred recipe - 3 parts tequila, 2 parts triple sec, 1 part fresh lime juice and served it up (no salt). The result had an appealing hue and was quite delicious.
For another, more involved option, Julie Reiner (Flatiron Lounge, Clover Club) has created a new cocktail:
The
Rosangel™ Ruby Fizz
Ingredients:
2 ounces
Rosangel Tequila
½ ounce
Agave Syrup
½ ounce
1 bar
spoon Pomegranate Molasses
¾ ounce
Lemon Juice
½ ounce
Egg White
Preparation:
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