Onilikan Hibiscus Liqueur
The Mexican beverage known as “AguasFrescas” that can loosely be translatedas “refreshments” or “fresh” waters are made with a variety of ingredients including, chia, hibiscus, horchata, and tamarind. While chia seed is an indigenous, the others originate in other regions of the world. For example, tamarind came from India, hibiscus flower came from tropical Africa, and horchata, is made with rice, which originated in Asia. All of them are unique and refreshing in a hot day and soothing for the palate after the spicy dish. When I talk about them brings colorful visual memories of large glass barrels known in Mexico as “Vitroleros” used for storage and display all throughout the country.You can also find “vitroleros” containing “aguasfrescas” made with more common fruit flavors like lemon, orange, watermelon, papaya, strawberry, pineapple, mango, melon, guava, and almost any fruit you can name but my favorite is the hibiscus because of its beautiful and almost magical deep red colorand its slight cranberry-like bitterness, and every time I taste it brings fun childhood memories.
Recently, hibiscus has become very popular for its potential medicinal properties and its use is appearing everywhere, form syrups and teas to perfumes and creams. It adds a beautiful color and a floral-tar flavor to whatever it’s including cocktails.
You can spark some color and add some flair by adding hibiscus to many cocktails. Hibiscus can be added to a cocktail by make your own Agua Fresca de Jamaica (Hibiscus tea). It’s easy, just dissolve a cup of sugar in 8 cups of boiling water and then add 1 cup of dry hibiscus flowers as it cools down. Also you could add the hibiscus touch to your cocktails by preparing a simple hibiscus syrup. To do that, stir in 3 cupsdried hibiscus flowers into 6 cups of boiled water and allow it to cool overnight. Strain out the hibiscus flowers and bring the hibiscus infusion back to a simmer. Wisk in 5 cups of sugar in the simmering flower infusion and remove from heat when the sugar is completely dissolved. Store refrigerated for up to a month. More easy and delicious is to add the hibiscus flair to your cocktails using Onilikan’s Hibiscus Flower Liqueur, all natural without artificial flavors or colorants.
Use it to prepare an Onilikan “Mojito Rojito” (little red) as follows:
6 to 10 Mint leaves
1.0 Tbsp Simple syrup (one part water, one part sugar)
1.5 Tbsp lime juice
1.0 Tbsp Onilikan Hibiscus liqueur
1.5 oz Onilikan Aguardiente de Mango (or rum)
Muddle the mint in a shaker glass. Add the simple syrup, lime juice, aguardiente de mango (or rum) and hibiscus liqueur, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda.
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