Feature Recipe – Wild Hibiscus Flower Co
Wild Hibiscus Flower Co

Feature Recipe

Down The Rabbit Hole 

 Credits: recipe and images kindly supplied by The Rook with permission to share.

40ml Beefeater Gin

15ml Creme de cacao

5ml Solerno blood orange liqueur

15ml Lemon juice

10ml Sugar syrup

3 dashes Scrappy’s Cardamom bitters

Shake well and strain in little bottle. Serve alongside a glass that contains few drops of b’Lure and ice. 

Thank you to our friends at The Rook bar in Sydney for sharing your magical cocktail. Jointly created by Bar Manager, Cristiano Beretta, Head Bartender, Rollo Anderson and The Keystone Group's Group Bars Manager, Jason Williams. 

Read more about the inspiration and people behind the cocktail.