To create this cocktail, Patrick Schultz of Minero in Atlanta’s Ponce City Market looked further South, drawing inspiration from a traditional hibiscus tea. “Agua de Jamaica is a perfect, thirst-quenching drink you find all over Mexico,” he says. “Adding it to vodka’s friends of lemon, honey, and mint makes perfect sense for a Southern summer.”
Drinks
Estrellita
Think of this refreshing sipper from Atlanta’s Minero as an agua fresca with a vodka kick
Photo: Courtesy of Minero
Ingredients
For the Cocktail
2 oz. Wheatley vodka
¾ oz. lemon juice
¾ oz. Jamaica Tea Syrup (recipe follows)
1 oz. sparkling water
Mint sprigs (for garnish)
For the Jamaica Tea Syrup
3 cups washed hibiscus flowers
2 cinnamon sticks, broken
1 4-inch knob of ginger (sliced)
½ cup raw sugar
10 allspice berries
6 oz. local honey
Preparation
For the cocktail: Shake vodka, lemon juice, and syrup until cold. Strain into a highball glass with fresh ice. Top with sparkling water and a bouquet of fresh mint sprigs.
For the Jamaica Tea Syrup: Pour all ingredients but the honey into a large pot and add 5 cups hot water. Steep for 1 hour. Strain all solids. Dilute honey with 2 ounces of warm Jamaica tea (remaining tea can be stored in the refrigerator and enjoyed over ice or to ma). Stir to combine and store in the refrigerator.
Recipe from Patrick Schultz of Minero in Atlanta
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