Spring Bloom
Spring Bloom
In Boulder, Frasca Food and Wine’s Allison Anderson describes the Spring Bloom as a sight for sore winter eyes. “The stunning hue of hibiscus is a welcome sight to eyes tired of the winter doldrums of white and grey. Tequila and cumin suggest warm days and vanilla makes for a sweet scent alongside fragrant flower blossoms. Spring is here!”Courtesy of Allison Anderson, Frasca Food and Wine.
Servings
1
servings
Ingredients
- 2 ounce brewed hibiscus tea
- 1 ounce lime juice
- 3/4 ounce rich simple syrup
- 1 milliliter cumin tincture
- 1/4 a full vanilla bean pod, scraped and saved for garnish
- rose petal ice cubes
- 2 parts sugar
- 1 part water
- 1 cup high proof vodka
- 1 tablespoon lightly toasted cumin seeds
- rose petals
- ice cube molds
- water
Directions
- Scrape the vanilla pod and add beans to the tea, juice, syrup and cumin tincture in a cocktail shaker.
- Shake and pour over rose petal cubes in a small rocks glass with a cinnamon sugar rim.
- Add vanilla bean pod as garnish.
- In a medium saucepan, combine sugar and water.
- Bring to a boil, stirring until sugar has dissolved.
- Allow to cool.
- Pour cumin seaded into vodka and infuse for 48 hours.
- Freeze two or three petals per ice cube mold.
- Use cubes when fully frozen.