• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 1
    OK

    Patty Hearst Syndrome

    In this whimsically named tequila cocktail, a pretty hibiscus syrup adds a floral note while a touch of prosecco keeps the cocktail light and bubbly - perfect for spring weather!


    Ingredients
    For the Hibiscus Syrup
    2
    cups
    agave syrup
    1/4
    cup
    dry hibiscus flowers
    1
    pinch
    sea salt
    For the Cocktail
    1 1/2
    ounces
    Herradura Blanco tequila
    1
    ounce
    hibiscus syrup
    3/4
    ounce
    fresh lemon juice
    1/2
    ounce
    Pierre Ferrand Dry Curacao
    *
    prosecco
    1
    orange twist, for garnish
    Directions
    To make the syrup bring all the ingredients to a light simmer with 1 cup water. Remove from heat and let steep for 2 hours. Strain flowers from liquid. Refrigerate. Syrup will stay fresh up to two weeks.
    To make the cocktail, fill a cocktail shaker with ice. Add all ingredients except Prosecco and shake to chill.
    Double strain into a champagne flute and top with Prosecco. Garnish with an orange twist.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Cocktail

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