A vibrant winter sour layers tequila, hibiscus, and jalapeño for a festive mix of spice and bloom! Reposado tequila pairs with hibiscus-jalapeño syrup, lime, and aquafaba, crowned by an aromatic dusting of hibiscus, pink pepper, and star anise. This cocktail captures the warmth of winter in full color.
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Floral Fumeé Recipe
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Floral Fumeé
- Yield: 750ml 1x
Description
The Floral Fumeé is a vibrant winter sour that blends reposado tequila with hibiscus-jalapeño syrup, lime, and aquafaba for a spicy, floral twist. Finished with aromatic hibiscus, pink pepper, and star anise, it’s a colorful cocktail that captures the warmth and festivity of the season.
Ingredients
Scale
- 2 oz tequila reposado
- .75 oz hibiscus- jalapeño spiced syrup (750 ml Yield)
- .25 oz lime juice
- .50 oz orange liqueur
- .50 oz aquafaba
- Crushed hibiscus flower with pink pepper coin and anise for garnish
- 2 1/2 cups (600 ml) water
- 2 1/2 cups (500 g) sugar (use raw or demerara sugar for a richer body if preferred)
- 1 heaping cup dried hibiscus flowers (~35–40 g)
- 2 jalapeños, sliced (adjust heat by removing or keeping seeds)
- 4 cinnamon sticks
- 5 whole cloves
- 5 allspice berries
- 2 thin slices of fresh ginger
- Zest of 1 lime
Instructions
- Add tequila, hibiscus-jalapeño syrup, lime juice, orange liqueur, and aquafaba to a shaker without ice.
- Dry shake for 10–15 seconds to emulsify.
- Add ice, then shake again until chilled.
- Double strain into a coupe or Nick & Nora glass.
- Garnish with crushed hibiscus, a pink peppercorn, and a star anise on top of the foam.
For Syrup:
- Add all ingredients to a saucepan.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
- Reduce heat and let simmer gently for 7–10 minutes.
- Turn off the heat and allow the mixture to steep for 20–30 minutes. Taste occasionally — longer steep equals bolder flavor and more heat.
- Strain through a fine mesh strainer or cheesecloth.
- Cool and bottle in a clean 750 ml container. Refrigerate and use it within 2 weeks.
Recipes by Amnelis Cruz, The Oaklander
Styling by Anna Franklin
Photography by Laura Petrilla
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