During the month of May, Fleming’s Prime Steakhouse & Wine Bar will be offering their “$100 Margarita,” featuring Tequila Ocho Extra Añejo and served in a take-home Baccarat Diamond Cut Crystal Tumbler (while stocks last).
Click here to watch a video detailing the partnership, and stay tuned for more to come throughout the year!
With Spring in full bloom, a bright refreshing cocktail like the Hibiscus Sour hits the spot perfectly.
50ml Tequila Ocho Blanco
25ml lemon juice
25ml hibiscus syrup*
20ml egg white
Edible flower, for garnish
Add all ingredients to shaker. ‘Dry’ shake without ice first to emulsify egg white. Add ice and shake a second time. Double strain into a chilled Nick & Nora glass. Garnish with an edible flower.
*To make hibiscus syrup:
500 ml water
1 cup (in volume) of dried hibiscus flowers
500 grams caster sugar
Add all ingredients to saucepan and bring mixture to a boil. When it is boiling, remove from heat and stir until sugar dissolves. Allow to cool for 20-30 minutes.
Strain out solids and discard used hibiscus flowers. Bottle the syrup and store in the fridge for up to 1 week.
Until next month, stay well & sipping good tequila,