Salvadoran Flor

when in El Salvador...the rum selection is not embargoed
2 oz Tea (Flor de Jamaica (Hibiscus in the US))
1 oz Rum, Flor de Caña 7
1 ds Bitters, Bitter Truth Chocolate
1 ds Bitters, Angostura
1 ds Honey (Local Only)
Shake with ice, strain into vessel of your choice.
The base of this drink is a tisane of hibiscus flower (known as Flor de Jamaica in Central America). It is sold in various commercial and quasi-commerical forms in Central America (typical grocery stores and roadside stands) and is something of a novelty in the US (I had a fine hibiscus-laced bourbon cocktail in San Francisco recently (Mina's Clock Bar in the St. Francis Westin, ask for Jeannie)). The honey provides a fundamental magnoliophyta underpinning to the cocktail. Since suggested to be local to El Salvador for this drink, it would be a native, broad angiospermic cross-section of local flora used by the bees. Any honey could be used for this aspect but it wouldn't be Salvadoran Flor, it would be a xxxx Flor.... Finally the ron, spec'd here as Flor de Cana. This is available in the US, it isn't completely embargoed, but it is still a bit of a rarity and if you can find it, it is quite nice. I used a 7 but the longer aged are even more smooth. Now that I am home I am going to try a dash of Elderflower liqueur, too.......
Mama needed a drink and I was ready to accommodate with a local/native concoction.
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