Hibiscus syrup:
2 cups sugar
2 cups water
1/4 cup dried hibiscus flowers (see cook's note)
2-inch piece fresh ginger, unpeeled and sliced
Cocktail:
4 cups white tequila
2 cups freshly squeezed lime juice, strained
1 cup orange liqueur, such as Triple Sec
Cubed ice, as needed
Thinly sliced lime, for garnish
For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)
To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.
Cook's Note: Hibiscus flowers can be found in most Latin markets and is often labeled by its Jamaican name Sorrel.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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