Recipe: Agua de Hacienda
Crafted for Carabuena Tequila by Gabe Ford, the “Agua de Hacienda” is inspired by one of his all-time favorite drinks: Agua Fresca, specifically Agua de Jamaica.
“The first time I ever went to Mexico City, a friend handed me this deep red glass of jamaica, and from the first sip I was hooked. It was tart, floral, refreshing, and honestly, one of the most perfect drinks I’d ever had. I’ve always loved tea and sweet tea, and being Mexican American, it felt like this full-circle moment of discovering something new that also felt like home.
Since then, Agua de Jamaica has probably been my favorite drink, and I wanted to capture that experience in cocktail form. So I built this highball as my way of paying respect to that moment—infusing Carabuena Reposado with hibiscus, tamarind, and cinnamon to recreate the flavors of the Agua Fresca, then layering in a tomato-strawberry cordial, lime, and Topo Chico for a refreshing ranch-water style sparkle.
It’s a cocktail that tells my story, but it’s also meant to introduce you to the magic of agua de jamaica the same way I was introduced.” - Gabe Ford
PREP IT
1.5 oz (50ml) Agua de Jamaica Infused Carabuena Reposado Tequila
0.25 oz (8ml) Primo Aperitivo
0.5 oz (15ml) Tomato + Strawberry Cordial
0.5 oz (15ml) Lime Juice
Top with Topo Chico
MAKE IT
Pour the Infused Carabunea Reposado Tequila, Aperitivo, Cordial and lime juice to a highball glass. Add ice and stir briefly to chill.
Top with cold Topo Chico and a lime wheel.
Recipe: Agua de Jamica Infused Carabuena Reposado
PREP IT
1 750ml bottle of Carabuena Reposado Tequila
Dried Hibiscus (25g)
Tamarind Pulp (10g)
2 Cinnamon Sticks
1000ml or larger airtight container
MAKE IT
Combine the hibiscus, tamarind, and cinnamon with Carabuena Reposado Tequila in a sealed container. Let sit at room temperature for 12 hours. Fine strain through a mesh strainer or coffee filter until completely clear. Store refrigerated.
Recipe: Tomato + Strawberry Cordial
PREP IT
500g Ripe Strawberries, hulled and quartered
500g Ripe Tomatoes, roughly chopped
400g Sugar, divided
4g Citric Acid
2g Malic Acid
Pinch of salt
MAKE IT
Combine the strawberries and tomatoes in a blender and pulse gently until just broken down, being careful not to aerate too much. Pour the mixture into a fine mesh strainer or cheese cloth and allow it to drip naturally for several hours or overnight to collect the clear tomato-strawberry water. Weigh the liquid and whisk in enough sugar until it reaches roughly 30 % sugar to 70% liquid, then dissolve the citric and malic acids to balance the sweetness with bright acidity. Add a small pinch of salt to round the flavor and enhance the fruit’s depth. Once fully mixed, strain again through a coffee filter for clarity and refrigerate. Use within 2-3 days.
¡SALÚD!
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