El Rosario Cocktail

Created by Bryan Eichorst, Bar Manager, Penca Restaurante Pairs well with the Raw Tomatillo Salsa listed on page 21

· 1 oz Blanco tequila · 1/2 oz White rum · 3/4 oz Lime juice · 1/4 oz Grapefruit juice · 1/2 oz Jamaican syrup (1 part hibiscus tea : 1 part Demerara sugar) · 3 Drops orange blossom water · Seltzer

Add all ingredients except for seltzer to a shaker tin, shake and strain into a Collins glass with ice. Add seltzer, give a gentle stir, and garnish with an expressed peel of a grapefruit.