Reposado tequila gets a sweet boost from plump prunes and enlivened with tart flor de jamaica or dried hibiscus flowers with this easy to make homemade cordial.
Mix together and let the tequila soak up the fruit and floral flavors then enjoy as an after dinner drink or cocktail with a splash of ginger beer.
The delight of making your own cordials and liqueurs is such a fun, boozy experiment and something we definitely need to spend more time doing. The making part is quick and the possibilities are endless.
Today we are combining jammy sweet California Prunes, tart flor de jamaica, aka dried hibiscus flowers, and reposado tequila for a lovely after dinner sipper or jazzy cocktail when combined with ice and a splash of ginger beer.
several excuses for including prunes in just about anything
Prunes get a bad wrap, but I honestly don’t know why. I love their sweet, tangy flavor and sensational chewy texture.
In fact, eating 3-5 prunes a day significantly improves good health and gut regularity (eating more than 10 in a sitting however is ill advised).
But more than their uber health benefits, prunes (which are dried plums) are the only dried fruit I know of that are actually juicy with a rich, sultry sweetness that is just as good in savory dishes as it is in sweets.
They can be used as a sugar alternative just like you would with dates and are so moist they can also be swapped for some of the butter or oil in baking recipes.
All this and more is why I’m extra excited to be partnering with California Prunes to bring you this fun recipe that highlights this delicious, gorgeous fruit that has been harvested in California orchards for generations.
So let’s break out those prunes! And make a fancy cordial!
what’s a cordial anyway?
Cordials fall into that category of fruit-flavored liqueurs and in the United States refer to an alcoholic beverage. The word cordial also means a fruit syrup in the UK, which is has no alcohol, just to clear up any confusion.
The three-ingredient list for this gorgeous sipper is uncomplicated but the results are stunning—a garnet-colored cordial, sweetened with supple prunes and balanced by tart dried hibiscus flowers or Flor de Jamaica, in Spanish.
A cordial is an infused spirit in the same vein as a liqueur or crème. Most cordials have sugar or a simple syrup added to the alcoholic drink once they are done infusing. The natural sweetness of the prunes makes that unnecessary in this case.
how to make a cordial
This really could not be easier. Just combine the prunes, jamaica, and tequila in a jar with a tight-fitting lid.
Once the ingredients are combined, they need at least a week for the flavors to soak into the liquor (in our case Reposado tequila). Leave the jar out at room temperature on the counter, away from direct sunlight if possible.
The longer it sits, the more intense the flavor becomes. Just make sure the liquor is completely covering the prunes and hibiscus. Anything that is not submerged will start to grow mold.
When the cordial is flavored to your liking, strain through a fine mesh sieve and transfer the liquid to clean jar. Seal and keep in the refrigerator for up to 6 months.
how to serve
This beautiful Prune-Hibiscus Cordial can be chilled and enjoyed on its own as an after-dinner drink (it goes especially well with chocolate) or over ice with a splash of ginger beer or tonic, garnished with an orange twist.
don’t throw away those prunes
Separate the tequila-soaked prunes from the Flor de Jamaica (you can toss those) and enjoy them as a boozy dessert over ice cream or with some whole milk ricotta cheese.
more fruity cocktails to try!
- Tequila Sunrise with Homemade Grenadine
- California Harvest Fall Sangria Recipe
- Sparkling Blood Orange Margarita
- Spiced Fig Tequila Sour
- Strawberry Hibiscus Paloma
- Spicy Raspberry Jalapeño Margarita
- California Kir Royale Pomegranate Cocktail
changed your mind about prunes yet?
I certainly hope so. If not, just called them dried plums and be done with it. Then whip up a batch of this special little homemade cordial. Please let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !
- Combine ingredients. Combine all the ingredients in a clean 1 liter jar with a tight-fitting lid. Make sure the level of the tequila is above the prunes and jamaica. Any solid ingredients sticking out above the tequila will grow mold.
- Let sit. Leave out at room temperature (preferably a dark place) for at least a week or up to 6 months.
- Strain. Strain through a fine mesh sieve and transfer to a clean container. Seal and keep in the refrigerator for up to 6 months.
- Serve. Enjoy alone as an after dinner drink or in a cocktail over ice, topped with ginger beer.
Save the tequila-soaked prunes and enjoy as a boozy dessert over ice cream or with whole milk ricotta cheese.
The Flor de Jamaica can be found in the produce section of your local Latin market or online.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Prunes. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!