Cooking with Chef Rick Bayless


Chef Rick Bayless joins us in the studio Thursday. Learn how to make smoky pork tinga tacos with avocado and fresh cheese (get the recipe here) and a tequila-based cocktail of his own invention.

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Crimson Jamaica Cocktail

Crimson Jamaica Cocktail

For the Jamaica Tea

2 cups (2 ounces) dried jamaica flowers

1-inch piece of Mexican cinnamon

Ice cubes (you’ll need about 2 quarts)

For the cocktail

1 1/2 ounces red wine

1 1/2 ounces Jamaica Tea

1 ounce blanco tequila 

3/4 ounce agave syrup

1/2 ounce lime juice

Make jamaica tea. In a medium (3-quart) stainless or enameled saucepan, bring 1 1/2 quarts of water to a boil.  Add the flowers and cinnamon.  Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves.  Cover and let steep for at least an hour, but no more than 

Strain and serve. Pour the mixture through a colander or strainer into a large bowl, pressing on the “flowers” to extract as much liquid as possible. 

Finish the cocktail. Add the rest of the ingredients, along with a few cubes of ice, to a cocktail shaker.  Shake and serve over ice.


Related stories:

Chef Rick Bayless Talks Mexican Wine, New Restaurant and Recipes

Aug. 11: Chef Rick Bayless joins us to talk about the wines of Mexico, his latest restaurant, and new dishes and drinks.


Chef Rick Bayless Dishes on Winning Julia Child Award

July 12: Chef Rick Bayless prepares a drink, makes a dish and talks about his new restaurants and winning the prestigious Julia Child Award.


From Farm to Table with Rick Bayless

Aug. 28, 2014: Rick Bayless takes Eddie Arruza on a tour of his Bucktown garden.


Thanks to our sponsors:

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Thanks to our sponsors:

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