"Fleur de l'îles" Wild Hibiscus CocktailJuly 23, 2018 17:43
|Merrick Fagan, Bar Manager/Bartender, Trio's Restaurant, Little Rock, Arkansas|
|Makes 1 Cocktail|
|This recipe was submitted as part of the official Tales Of the Cocktail Competition 2018, New Orleans, LA, USA|
Glass Used: Champagne Tulip
Combine in a cocktail shaker:
2 oz Roxor gin
.75 oz fresh lemon juice
.5 oz Wild Hibiscus Flower Co. hibiscus syrup
3 dashes Peychaud's bitters
Shake well with ice, and double strain to a champagne tulip.
Top with 1.5 oz of sparkling brut rosé.
Garnish with a trio of dried roses.