"Fleur de l'îles" Wild Hibiscus Cocktail

July 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


Fleur de l'îles Wild Hibiscus Cocktail

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.