I chose Greenhook Ginsmiths American Dry Gin as the base for this cocktail because of its sweet elderflower, cinnamon, and peppery juniper notes. I then infused the gin with bold, bright, tangy hibiscus. Next I added ripe cherry juice and spiced orange liqueur. To finish off the drink I floated a thin layer of light anise, chocolate and coffee found in Amaro Ciociaro which ultimately makes for a delightful treat.
- 1.5 oz Hibiscus infused Greenhook Ginsmiths American Dry Gin
- 1/4 oz Amaro Ciociaro
- 1/2 oz Benedictine
- 1/2 oz cherry juice
- 2 dashs Regans orange bitters
- Bar spoon agave syrup
Add everything but the Amaro Ciociaro into a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Using the back of a bar spoon, carefully float half an ounce of Amaro Ciociaro on top. Garnish with a blood orange peel. Enjoy.
Hibiscus infused Greenhook Ginsmiths American Dry Gin
Put a handful of hibiscus leaves into a bottle of Greenhook Ginsmiths American Dry Gin. Put the top back on and shake. Wait three hours if using fresh hibiscus or five hours if using dried hibiscus. Fine strain hibiscus leaves out. Put a cinnamon stick in, shake and leave for 24 hours.