Idea No. 2: A Sugar Rim for Your Cocktail
Hey there! We are counting down 101 ways you can use our Mexican Sweet Blend in your cooking.
Idea #2: A Sugar Rim for Your Cocktail
These are Hibiscus-Allspice Champagne Cocktails with Mexican Sweet Blend on the rim. For this cocktail, I first wet the rim with lime juice, as a subtle counterpoint to the sweetness of the hibiscus-allspice syrup.
Here’s what you do:
Set up 2 shallow rimmed dishes on the bar (or wherever you’re preparing your cocktails). Squeeze a splash of lemon or lime juice into the first dish and put a few tablespoons of Mexican Sweet Blend into the second dish.
Before pouring each drink, turn the glass upside down and dip the rim briefly in the juice. Lift the glass out of the juice, let it drip briefly, then dip it straight into the Mexican Sweet Blend. (You may want to rotate the glass in the sweet blend a bit.) Lift the glass straight out of the Mexican Sweet Blend, then turn it right-side up and pour the drink.
More options:
Use whatever flavorful juice you think pairs well with the drink you’re making, or as a nice contrast. For example, lime juice with a Cosmopolitan, or orange juice with a Screwdriver, or lemon juice with a boozy Arnold Palmer.
Blend a pinch of salt along with some hot paprika or cayenne pepper into the Mexican Sweet Blend for another layer of complexity if you’re serving something like a Bloody Mary or a Michelada.
For a cleaner finish, you can strain the pulp from the juice before using it to rim the glass.
Now it’s your turn: what are YOU doing with Mexican Sweet Blend?
Comment below to let me know! And tag us in Instagram, Facebook or Twitter so we can see and share what you create!
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