Rosa Picante

Presented by Genevieve Bourgeois, Sullivan's Steakhouse


2 oz. Patrón Silver

.5 oz. Patrón Citrónge Lime Liqueur

1 oz. Fresh Squeezed Lime Juice

.5 oz. Ginger Syrup

Bar Spoon of Jalapeño Oil

Dash Rosewater

Rose Petal Sea Salt


Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.

Rose salt

Take a small handful of rose buds that have been dried. You can find this at almost any spice shop. Then grind them to a fine powder, you can use either a small coffee grinder. Then simply add pink Himalayan sea salt, and let the mixture sit for a few hours. Put into a small spice jar and keep at room temperature.