"Sugar Daddy"
April 13, 2015 19:33
| Recipe By: Lee Etherington, Wild Hibiscus Flower Company |
| Serves 1 |
| A signature Classic |
21/2 oz gin
1 oz fresh lime juice
1 oz Chambord (French for raspberry) liquor
1/3 oz Wild Hibiscus Flower Syrup
Fresh mint tip, cherry & Wild Hibiscus Flower for garnish
Muddle (squash around inside the empty glass) mint leaves in margarita glass & discard. Rim glass with hibiscus syrup & fine sugar. Shake liquid ingredients over ice & strain into glass. Stuff a Wild Hibiscus Flower with a cherry and stick a mint tip in the cherry's stem hole and skewer the flower from the bottom up on a short swizle stick. Tear some fresh mint into the glass.
