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.
26862 Cherry Hill Blvd
Menifee, CA 92586
Secret recipe for the HIBISCUS MARGARITA – by Chef Rosie
This yields one cocktail
2 oz. tequila
.5 oz. Grand Marinier
1 oz. fresh squeezed lime juice.
.5 hibiscus syrup (see recipe below)
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
1 cup water
1 cup sugar
1 cup hibiscus flowers
Boil the water, sugar and hibiscus and reduce to half.
Cool and store. The syrup will hold for a week in the refrigerator.