Episode 7 | Running a Restaurant in the time of COVID-19
In this edition of Online with Richard Sandoval we talk with the award winning Chef Rosie executive chef and owner of Provecho Grill located in Menifee, California. During our time online we talk COVID-19 impact on the business and she makes a Hibiscus Margarita. Chef Rosie O’Connor is recognized as a Hispanic Lifestyle 2020 Latina of Influence.
DETAILS
Provecho Grill
26862 Cherry Hill Blvd
Menifee, CA 92586
P: 951-246-3200
HIBISCUS MARGARITA by Chef Rosie
Secret recipe for the HIBISCUS MARGARITA – by Chef Rosie
This yields one cocktail
Ingredients
2 oz. tequila
.5 oz. Grand Marinier
1 oz. fresh squeezed lime juice.
.5 hibiscus syrup (see recipe below)
Instructions
In a cocktail shaker add tequila, Grand Marinier, lime juice and hibiscus syrup.
Shake until well chilled.
Fill the shaker with ice and shake vigorously for 7-9 seconds until the shaker is well chilled.
Strain into a glass filled with fresh ice.
Salted or Sugar rim is an option.
HIBISCUS SYRUP by Chef Rosie
Ingredients
1 cup water
1 cup sugar
1 cup hibiscus flowers
Instructions
Boil the water, sugar and hibiscus and reduce to half.
Cool and store. The syrup will hold for a week in the refrigerator.
