JAMAIQUINA
INGREDIENTS
Preparation Time: 5 mins.
- 2 oz Sotol
- 1 oz Hibiscus (Jamaica flower) syrup
- 0.75 oz Fresh lime juice
- Lemon peel for garnish
- Hibiscus salt
- Ice cubes
METHOD / ALCHEMY
- Fill a cocktail shaker with ice
- Add the sotol, hibiscus syrup, and fresh lime juice to the shaker
- Shake well until chilled
Strain the mixture into a coupe glass - Give it a gentle stir to mix everything together
- Garnish with lime wheel on the rim of the glass
- Serve and enjoy your refreshing Sotol Jamaica Fizz!
The Story Behind Jamaiquina
Born at the crossroads of Mexican tradition and tropical flair, the Jamaiquina celebrates two botanical stars:
Sotol Blanco, the wild spirit of the Chihuahuan desert, and hibiscus (“Jamaica”), the bright floral staple of Caribbean agua fresca. Mixed together, they create a drink that feels at once familiar—a refreshing fizz—and utterly new, with wild-herbal depth.
Hibiscus: More Than Just a Flower
A Taste of the Tropics
Hibiscus syrup brings vibrant crimson color and vivid tartness, akin to cranberry but with gentle floral overtones. That sharp edge perfectly balances Sotol’s earthy warmth.
Healthful Qualities
Traditionally steeped as tea, hibiscus is prized for its antioxidant properties, potential to support healthy blood pressure levels, and vitamin C content. In a cocktail, it’s a delightful way to sneak in a little botanical boost.
Sotol: Mexico’s Desert Spirit
Harvested from the wild desert “sotol” plant (Dasylirion wheeleri), Sotol Blanco has a texture and complexity somewhere between mezcal and tequila. You’ll notice:
Herbaceous notes reminiscent of fresh grasses and wild herbs
Earthy undertones that ground every sip
Subtle smoke and minerality that linger
Flavor Harmony: Balancing Sweet, Tart, and Herbal
Sweet from hibiscus syrup, which also adds lovely red hues
Tart from freshly squeezed lime juice—bright and zingy
Herbal-earthy from Sotol, which ties it all together in a savory framework
This triad of tastes makes Jamaiquina an exceptionally balanced cocktail: never too sweet, never too sharp, always intriguing.
Serving Suggestions and Pairings
Glassware: A chilled coupe or highball with crushed ice
Garnish: A wheel of lime dipped in hibiscus-salt for a pop of color and salt-tang
Food Pairings: Spicy ceviche, grilled shrimp tacos, or even a slice of tangy key lime pie
Tips & Variations
Syrup Swap: Try equal parts hibiscus and tamarind syrup for a sweet-tart twist.
Herbal Infusion: Muddle fresh mint or basil in the shaker before adding the other ingredients.
Spice It Up: Add a small pinch of chili powder to the rim for a subtle heat kick.
Enjoy the Jamaiquina as a vibrant aperitif or a bright companion to spicy fare—a true testament to the magic that happens when desert and tropics unite.
