“Shake all liquid ingredients together on ice vigourously for 10 seconds, then strain into chilled martini glass.
Garnish: Stuff the Orange twist into Hibiscus flower and place the flower upside down hanging on the side of the martini glass. Top with Hibiscus Foam.
Hibiscus Foam: 2 oz Lemon Juice, 4 oz Water,
6 oz Hibiscus Syrup, 4 egg whites (pasteurized), 1 bloomed gelatin sheet.
Pour all ingredients into ISI canister and charge with NO2. Let stand refrigerated at least 1 hour before use. *Blue Curacao Syrup: 1 part blue curacao liqueur – 1 part simple syrup or use Giffard Blue Curacao Syrup.”



FEATURE RECIPE for September, 2008



Peppered Petal Punch
1 oz Gin
1/2 oz Cognac
1/4 oz Lichi Liqueur
2 oz Fresh Pink Grapefruit Juice
1/4 oz Hibiscus Syrup
1 tsp Pink Peppercorns
Dash Peychauds Bitters
Top with soda
Hibiscus Flower
Lychee Fruit

“Crush peppercorns at the bottom of a mixing glass with a muddler. 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 & top with soda water. Garnish with a Hibiscus Flower stuffed with Lychee fruit on a skewer.”

Recipe for October/November 2008
Recipe for August/September 2008
Recipe for June/July 2008
Recipe for May 2008


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