Event year: 2015
2 oz Don Julio Blanco
1 oz fresh lime juice
1 oz grapefruit agave syrup*
3 oz fresh soda from iSi Soda Siphon or SodaStream
4 dashes hibiscus tincture*
2 dashes pink sea salt tincture*
Candied grapefruit peel
Build all ingredients (except soda) over ice in a Collins glass. Top with soda from an iSi Soda Siphon or SodaStream. Garnish with dried hibiscus flower, candied grapefruit peel, and a dusting of pink sea salt.
*Grapefruit agave syrup:
1 cup fresh grapefruit juice
2 cups water
4 cups agave nectar
Peel from one grapefruit, thinly trimmed
Bring water to a low boil, slowly add agave nectar while stirring constantly. Lower heat, add grapefruit juice and allow to simmer for four minutes. Remove from heat, add grapefruit peels to steep overnight in a refrigerator. After steeping for at least 12 hours, remove peels. Keep syrup refrigerated in a sealed container.
*Hibiscus tincture: Soak 1 oz (dry weight) dried hibiscus in 2 oz vodka. Allow to macerate for at least 48 hours until liquid is dark red. Strain and press soaked hibiscus to extract extra tincture.
*Pink sea salt tincture: Soak 1 oz (dry weight) sea salt in 2 oz high proof neutral grain spirit (e.g. everclear). Allow to macerate for at least 48 hours before use. Store in a sealed container.
Mixologist: Adapted by Tony Devencenzi
Glass Type: Collins glass
Base Spirit: Tequila