Recipes

Ferdinand’s Flower

by

One my favorite cocktails on Jackson’s fall cocktail menu is one that not only pays homage to Pensacola’s rich history, but embraces society’s current obsession with natural spices; and, of course, my all-time favorite liquor — tequila. Between a luxurious flavor palate crafted with peppers and spices, house-made ingredients, and the sweeter back-end of El Jimador Anejo Tequila, Ferdinand’s Flower is the perfect balance of history and a little bit of mystery. The location of Jackson’s Steakhouse is of huge significance in Pensacola’s history. The building overlooks Plaza Ferdinand — where, in July 1821, General Andrew Jackson accepted the transfer of Florida from Spain to the United States and raised the American flag in Pensacola for the first time. Plaza Ferdinand was named a National Historic Landmark in 1960 and is a member of the National Register of Historic Places. Ergo, it was only fitting to craft a cocktail that would fully embrace the historical significance of its namesake, and I think we did it! Crafted with El Jimador Anjeo Tequila, Ancho Reyes Ancho Chile Liqueur, agave nectar, house-made sour mix, muddled red bell pepper (for a little added texture and depth), and rimmed with black cardamom and sea salt (for an extra kick), Ferdinand’s Flower will transport you back to a youthful city fresh of conquest and patriotism. Stop into Jackson’s and relive the historical experience or create your own at home — because who doesn’t like a little history lesson with their cocktail?

Ingredients:

  • 1 ½ ounces El Jimador Anejo Tequila
  • ¼ ounce Ancho Reyes
  • ½ ounce agave syrup (1:1 ratio agave nectar to hot water)
  • 1 ½ ounces house-made sour mix
  • 2 bar spoons chopped red bell pepper — muddled

Instructions:

Combine all ingredients in a mixing tin and muddle the bell pepper — then add ice and shake. Strain over ice into a rocks glass with a black cardamom, black pepper, and sea salt rim. No Garnish.