Who’s ready for warmer weather?? I’m so ready for long days and summery cocktails. I’ve partnered with Gran Centenario Tequila to create this refreshingly simple, tropically-inspired cocktail, perfect for brunch on a warm summer afternoon (or to warm you up on a chilly winter night, in my case).
Gran Centenario’s Plata is 100% blue agave tequila mellowed in new French Limousin oak barrels for 28 days to achieve its characteristic smoothness and beautiful pale yellow hue.
- 2 oz Gran Centenario Plata
- 1 oz dragonfruit purée, strained
- .5 oz mango hibiscus syrup
- .5 oz lime juice
Shake with ice to chill, strain into a flute. Garnish with a mango square, dragonfruit ball, and teeny sprig of mint.
? Mango Hibiscus Syrup
1 cup sugar
1 cup water
1 large mango, peeled and chopped
1/4 cup dried hibiscus petals (or approximately 4 hibiscus tea bags)
Add ingredients to a saucepan and simmer over medium-low heat until mango begins to break down and syrup begins to thicken. Let cool, strain, enjoy. For a smaller batch, simply cut the recipe in half.