0 (0)


Sterling daiquiri

Sterling daiquiri
Kirk McKoy / Los Angeles Times

After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if ... Read more

Total time: 20 minutes, plus steeping and cooling times for the agua de jamaica | Serves 1

Agua de jamaica

  • 3 2/3 cups water
  • 1 2/3 cups dried hibiscus flowers
  • Peel from 1/2 Valencia orange (or the whole peel of a small orange)
  • 1/2 lemon
  • 2/3 cup sugar
  • 1 large stick canela
  • 3 star anise

Step 1In a large plastic container, combine the water, dried hibiscus and orange peel. Squeeze the juice of the lemon into the mixture, and drop the peel in too. Cover and refrigerate for 12 hours to steep, then strain.

Step 2In a small saucepan, combine the sugar with 1 cup of the strained hibiscus tea. Bring to a simmer, stirring or whisking the sugar until it is dissolved. Add the canela and anise, and continue to simmer for 10 minutes. Remove from heat and set aside to cool.

Step 3Strain the cooled mixture into the container with the remaining cold tea, discarding the spices. This makes about 3 cups, more than is needed for the recipe. Store it, covered and refrigerated, for up to 2 weeks.

Cocktail assembly

  • 1/2 ounce spiced rum (Katz uses Montecristo)
  • 3/4 ounce ginger liqueur (Domaine de Canton)
  • 1/2 ounce agua de jamaica
  • 1/2 ounce lime juice
  • 2 dashes bitters (Peychaud's)
  • Orange twist, for garnish
  • Edible silver flakes, optional

Step 1In a cocktail shaker filled with ice, combine the spiced rum, ginger liqueur, agua de jamaica, lime juice and bitters. Shake and strain into a chilled coupe glass. Garnish with a fresh orange twist. Add a sprinkling of edible silver flakes, if desired.

Note: Adapted from Allan Katz, Cana Rum Bar. Dried hibiscus flowers and canela (Mexican cinnamon sticks) are available at Latino markets. Edible silver leaf flakes are available at select baking and cooking supply stores.


Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Sardine banh mi
Sardine banh mi

Crespelles with prosciutto and zucchini
Crespelles with prosciutto and zucchini

Seared scallops with ponzu, ginger and chives
Seared scallops with ponzu, ginger and chives

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Atole de fresas al rescoldo (maize and charred strawberry drink)
Eveleigh’s summer sangria
Saucy pumpkin cocktail
The Personal Day