Saint Haint
by Christina Ramirez - @murcie_mixology / High Five, Barnett Hotel - New Orleans, LA
Ingredients
- ¼ oz. Passion Fruit Purée
- 1 oz. Spicy Ginger Tea*
- ¼ oz. Vanilla Syrup**
- ¼ oz. Lemon Juice
- 1 ½ oz. Absente Absinthe
- Glassware: Rocks Glass
- Garnish: Lemon Wedge, and Fairy "Swizzle"
Preparation
- Introduce all ingredients to your tin.
- Add Ice, seal the tin, and shake vigorously.
- Pour into Bamboo leaf lined glass, add crushed ice, lemon wedge, and fairy "swizzle."
Additional Notes
***Melipone Mexican Vanilla is an authentic Mexican formulation over three-quarters of a century old that is made in New Orleans by Chef Reginald. It is named after the Mexican Melipona bee, which pollinates the vanilla orchid. In Mexico, as in other warm climates, consumers demand more vanilla flavor intensity. This concentrated vanilla is 3-4 times stronger than ordinary vanilla and has a full-bodied, rich, and creamy taste.
*Spicy Ginger Tea
Ingredients
- Black Tea
- Ginger
Preparation
- Republic of tea Assam Black Ginger Tea brewed with extra pieces of fresh ginger.
**Vanilla Syrup
Ingredients
- 1 ½ cups Water
- ¾ oz. cups Coconut Palm Sugar
- ¾ oz. Raw Sugar
- 1 oz. Ronald Reginald's Melipone Mexican Vanilla*** (Or go crazy! Use 2 oz.!)
Preparation
- Heat water on stove top, devolving sugar slowly.
- Once sugar is completely dissolved remove from heat and allow to cool slightly (pot should be WARM to the touch) before adding your vanilla to taste.
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