Chef notes
"Spicy cocktails can be polarizing, but this drink offers a nice depth of flavor without becoming muddy or aggressive," says Bohanan's bartender Jordan Corney, who created this flavorful, Texas-ready concoction, adding that "the spice hits your palate but then retreats quickly." Although Corney is lucky enough to have her chef's handmade rose-petal salt at her disposal, you can buy some through Despaña or swap in Pink Himalayan salt for a similar color palette. She calls the floating rose petal "unexpected and sexy" and says that besides adding a pop of a color, the jalapeño slice serves a practical purpose: "It adds a little extra kick if you decide to drop it in."
Ingredients
- 2 ounces silver tequila
- ¾ ounces freshly squeezed lime juice
- ½ ounces simple syrup
- ½ ounces ginger syrup (such as Torani or Morris Kitchen)
- Dash of rose water (such as Cortas)
- 1 slice fresh jalapeño
- 1 rose petal
- Rose Petal Flor de Sal (available at Despaña) or Pink Himalayan sea salt
Preparation
Rim one half of a chilled coupe glass with lime wedge and dip into a shallow dish filled with rose-petal sea salt. Set aside.
Combine tequila, lime juice, simple syrup and ginger syrup in a cocktail shaker and shake with ice.
Pour drink into prepared glass and add a dash of rose water. Top with rose petal and jalapeño slice.
