Desert Blossom Desert Blossom 1 drink Fabian Osornio- Lalla Grill and Lallapalooza- Monterey, CA • 2 oz. Alderete Resposado Tequila • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. Hibiscus & Cinnamon Syrup • 1/2 oz. fresh squeezed lemon juice • 1/4 oz. fresh squeezed orange juice • 3 drops of Bittermens Hopped Grapefruit Bitters Method: 1. In a shaker combine all ingredients except bitters . Add ice, shake and strain over new ice into a highball or Collins glass. Garnish with hibiscus blossom and grapefruit zest. Hibiscus & Cinnamon Simple Syrup: • 2:1 ratio of sugar to water • 3 tbsp. dried hibiscus flowers per 1 cup of water • 1 stick of cinnamon per 4 cups of water Method: 1. Bring water to a boil with hibiscus flowers. Add cinnamon stick and let it simmer for 5 mins. Add sugar and stir to dissolve. Let it cool before use.