Spring Bloom

Spring Bloom
4 from 1 ratings
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. 
  • 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
  1. Scrape the vanilla pod and add beans to the tea, juice, syrup and cumin tincture in a cocktail shaker.
  2. Shake and pour over rose petal cubes in a small rocks glass with a cinnamon sugar rim.
  3. Add vanilla bean pod as garnish.
  4. In a medium saucepan, combine sugar and water.
  5. Bring to a boil, stirring until sugar has dissolved.
  6. Allow to cool.
  7. Pour cumin seaded into vodka and infuse for 48 hours.
  8. Freeze two or three petals per ice cube mold.
  9. Use cubes when fully frozen.