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Charbandos
A drink made with jamaica
(hibiscus) flowers,
pineapple juice, tequila and jalapeno peppers. Its pretty, tasty
and has a little kick from the hot pepper. If you've never had
Agua de Jamaica (the non-alcoholic drink) then please read our recipe
and article.
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Drink History
We found this recipe in the Southwest Airlines magazine on our way back
from the 2008 Gourmet Products and Housewares show in Las Vegas.
The story goes that chef Jonathan McDonald of the Snackbar restaurant in
Philadelphia named the drink after Juan "Charbandos" Hernandez a member
of the kitchen staff. It seems Juan introduced the chef to the
Mexican favorite Agua de Jamaica. The chef created this
drink by making a reduction of the jamaica (hibiscus flower) drink then
added tequila, pineapple juice and a slice of jalapeno chile. |
Serves: 1 |
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I N G R E D I E N T S |
4 tablespoons jamaica (dried hibiscus flowers)
1 cup water
6 ounces granulated sugar
1 ounce fresh pineapple juice
6 ounces blanco tequila
1 slice fresh japalpeno chile pepper |
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I N S T R U C T I O N S |
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Combine the jamaica, water and sugar in a saucepan
and heat to just under a boil. Simmer gently until the liquid is
syrupy and infused with the red hibiscus color, about 45 minutes.
Strain this liquid through a coffee filter and allow to cool. The
liquid can be stored, refrigerated for several days.
In an ice filled shaker, combine tequila, pineapple juice, and three
ounces of the cooled jamaica syrup. Shake well and strain into a
martini glass. Float the jalapeno slice on top.
Makes 1 Charbandos |
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