Description:
Fuente de Cartagena describes the fountain of youth, that is the flor de jamaica, a species of small shrubs and trees that grow colorful flowers native to tropical climates like those native to Cartagena, Colombia. This powerful elixir brings its essence with bold flavors of hibiscus and lemon, paired with the soft and refreshing flavors of peppermint and licorice. The bold, sour flavors of hibiscus and lemon and refreshing flavors of peppermint and licorice are paired with the sweet spice of a ginger rose sugar, tied together with the euphoric aromatic combination of cinnamon, mint and lemon. Hibiscus is a flower incredibly rich in vitamins and antioxidants, giving it its namesake in Spanish as la fuente de la juventud, or fountain of youth.
How mocktail fits your specific Libbey Glass:
Rocks-style glasses feature strong and bold flavors accentuated by the slow melting of a large ice cube. The drink mixture is a strong concentrate of flavors that is kept cold by a large piece of ice while not diluting its essential flavors.
Recipe:
Hibiscus Concentrate
½ cup Dried Hibiscus Flowers
¼ cup Dried Peppermint Leaves
¼ cup Dried Licorice Leaves
1 cup of water
Preparation:
Add 1 cup of water to a saucepan, and bring the water to a light boil. Add the dried ingredients to the pan, and cover for 5 minutes for the mixture to concentrate. Turn the heat off, and let the mixture cool for another 5 minutes. Strain the flowers and leaves from the liquid concentrate. Pour into an airtight container and allow to cool for at least 12 hours in a refrigerator.
Ginger Rose Sugar
¼ cup turbinado sugar
1 teaspoon fine dried rose petals
1 tablespoon finely grated ginger root
Preheat Oven to 200 degrees F. Mix the turbinado sugar and grated ginger root in a small bowl, and spread out on a baking dish to a layer of about ¼ thick. Heat in the oven for about 5 minutes, just long enough for the ginger to infuse the sugar with flavor. Remove from the oven and mix together well. Leave out in a cool, dry place for 24 to 48 hours to dry completely. Once dry and crunchy, grind using a spice grinder to grind it to your desired texture. Add the finely ground dried rose petals to complete the ginger rose sugar.
Mocktail Preparation:
3 Oz of Hibiscus concentrate
1 Oz of sprite
1 teaspoon of fresh lemon juice
Ginger Rose Sugar to rim glass
1 Thinly slice lemon wedge cut in half,
Mint Sprig
Cinnamon Stick.
Use a lemon wedge to lightly prepare the rim of the rocks glass. Carefully rotate the glass in the ginger rose sugar to rim the glass. In your 8 Oz Libby rocks glass, pour 3 Oz of the Hibiscus concentrate, 1 Oz of Sprite, and 1 teaspoon of fresh lemon juice. Mix lightly with a mixing spoon, being careful not to over aerate the mixture. Carefully place your large circular ice in your drink. Garnish with a cinnamon stick split halfway down the middle to add to the rim of your glass, a mint leaf to accentuate, and the half cut thin sliced lemon wedge.
Drinking instructions:
Take in the aromatics from the garnish of the cinnamon stick, mint leaf and lemon wedge. Take a sip of your mocktail, making sure to infuse the ginger rose sugar on the rim of your glass into your palette to complete the experience.
AI Mocktail prompt:
Mocktail wood vibe hibiscus tea base with peppermint, licorice, lemon, and cinnamon in a whiskey cup.
