"Peppered Petal Punch"
April 8, 2015 02:30
| Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar |
| Serves 1 |
1 tsp pink peppercorns
1 oz gin
1/2 oz cognac
1/4 oz Lichi liqueur
2 oz fresh pink grapefruit juice
1/4 oz Wild Hibiscus Syrup
Dash Peychauds bitters
Soda water
Wild Hibiscus Flower
Lychee fruit
With muddler, crush peppercorns at the bottom of a mixing glass. Add all liquid ingredients with the exception of the soda water and shake vigorously for 10 seconds. Double strain into a punch cup or pond glass and top with soda water. Garnish with wild hibiscus flower stuffed with lychee fruit on a skewer.
