3/4 oz Tres Agaves Blanco Tequila
1/2 oz Byrrh Grand Quinquina
1/2 oz Grenadine
8 drop Hibiscus Flower Water (*)
1 dash Peychaud's Bitters
Stir with ice and strain in to a small cocktail coupe.
(*) In a pinch, sub another flower water.
One of the recipes that caught my eye on the new Russell House Tavern cocktail menu was the El Morro. Created by bar manager Ashish Mitra, the combination of sherry, Byrrh, and tequila was one that would certainly draw me into ordering it off the menu. Ashish described El Morro as, "named for a Spanish Fort I visited in Old San Juan, Puerto Rico, ...[that] was featured in Pirates of the Caribbean. This cocktail reminds me of sitting at the Convento Hotel Bar just down the street from the Fort -- open air in the middle veranda of the hotel. Tropical plant life everywhere, thunderstorms every 6-8 hours, sultry Latin music, cigars, and dancing."