Gota de Sandía
Gota de Sandia
500ml Mezcal Espadin Infusada con Chile y Piel de Toronja
300 ml Jugo de Sandia
100 ml Jugo de limon
100 ml Jugo de mandarina
150 ml Jarabe Agave con Jingibre
300 ml Agua de Jamaica sin azucar
Serves 10 / 10 Porciones
1. Steep 2 Dried Chiles and peel of 1 grapefruit in 500ml Mezcal for 2 hours. Strain and store in clean glass bottle.
2. Steep 1/2 cup dried Hibiscus Flowers in 300ml hot water for 10 mins. Strain out Hibiscus and cool the Hibiscus Tea.
3. Blend Watermelon to liquify in a blender and fine strain pulp. Store watermelon juice in clean glass bottle
4. Squeeze Fresh Lime and Mandarin Orange juice and strain the pulp and seeds with a fine strainer. Store juices in clean glass bottles.
5. Prepare the Ginger Agave Syrup. Blend 1/2 kg washed fresh ginger root with 500ml water in a blender. After blending, let the ginger puree sit for 10 minutes and strain through a fine strainer to obtain Ginger Juice. Add Equal part Ginger Juice to Agave syrup. Store in clean glass bottle.
6. Measure out all ingredients according to the recipe portion and blend together in a punch bowl.
7. Portion approximately 150ml per serving over ice in a fancy glass with tajin spice on the rim. Garnish with fresh watermelon spear.
300 ml Jugo de Sandia
100 ml Jugo de limon
100 ml Jugo de mandarina
150 ml Jarabe Agave con Jingibre
300 ml Agua de Jamaica sin azucar
Serves 10 / 10 Porciones
1. Steep 2 Dried Chiles and peel of 1 grapefruit in 500ml Mezcal for 2 hours. Strain and store in clean glass bottle.
2. Steep 1/2 cup dried Hibiscus Flowers in 300ml hot water for 10 mins. Strain out Hibiscus and cool the Hibiscus Tea.
3. Blend Watermelon to liquify in a blender and fine strain pulp. Store watermelon juice in clean glass bottle
4. Squeeze Fresh Lime and Mandarin Orange juice and strain the pulp and seeds with a fine strainer. Store juices in clean glass bottles.
5. Prepare the Ginger Agave Syrup. Blend 1/2 kg washed fresh ginger root with 500ml water in a blender. After blending, let the ginger puree sit for 10 minutes and strain through a fine strainer to obtain Ginger Juice. Add Equal part Ginger Juice to Agave syrup. Store in clean glass bottle.
6. Measure out all ingredients according to the recipe portion and blend together in a punch bowl.
7. Portion approximately 150ml per serving over ice in a fancy glass with tajin spice on the rim. Garnish with fresh watermelon spear.