Toast to Labor Day Weekend
Savor the last few moments of summer with these spirited recipes
JAJARITA Cocktail
Ingredients:
1.50 oz. JAJA Reposado
.75 oz. fresh lime juice
.75 oz. jamaica (hibiscus) concentrate
1 tsp Jasmine Tea infused triple-sec
1 tsp Jasmine Honey
3 dried Jasmine Buds
Preparation: Add 125 g of hibiscus, 2 cups of sugar, and 2 cups of water in a pot and heat to boiling point. Once boiled, let the solution simmer for 20 min. Strain out the leaves. Infuse the triple-sec with jasmine green tea for 20 mins, using 2 tea bags per pint. Jasmine honey can be store bought or homemade. To make at home, add a cup of dry jasmine buds per cup of honey. Infuse to taste. Strain out flowers. Mix infusions with JAJA Reposado tequila in a shaker. Add ice, pour over glass. Garnish drink with star anise and jasmine buds. Enjoy!