Chef Rick Bayless joins us in the studio Thursday. Learn how to make smoky pork tinga tacos with avocado and fresh cheese (get the recipe here) and a tequila-based cocktail of his own invention.
Crimson Jamaica Cocktail
Crimson Jamaica Cocktail
For the Jamaica Tea
2 cups (2 ounces) dried jamaica flowers
1-inch piece of Mexican cinnamon
Ice cubes (you’ll need about 2 quarts)
For the cocktail
1 1/2 ounces red wine
1 1/2 ounces Jamaica Tea
1 ounce blanco tequila
3/4 ounce agave syrup
1/2 ounce lime juice
Make jamaica tea. In a medium (3-quart) stainless or enameled saucepan, bring 1 1/2 quarts of water to a boil. Add the flowers and cinnamon. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than
Strain and serve. Pour the mixture through a colander or strainer into a large bowl, pressing on the “flowers” to extract as much liquid as possible.
Finish the cocktail. Add the rest of the ingredients, along with a few cubes of ice, to a cocktail shaker. Shake and serve over ice.
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