Served at

Bella Notte Lexington KY

Ingredients

My entry for the maker's mark competition.
1.5 oz makers mark 46
3/4 oz St. Germain elderflower
1 oz rosebud hibiscus simple syrup
splash pelligrino aranciata rossa
3-4 dashes bitter cube jamanican #2 bitters
Black walnut bourbon sugar ( spice and tea exchange)
Candied Hibiscus Flower

Directions

In a shaker combine ice, Maker's Mark, St. Germain, Rosebud Hibiscus syrup. Shake vigorously and strain over ice into black walnut bourbon sugar rimmed glass.. Top with San Pelligrino Aranciata Rossa. Add bitters and candied lavender garnish.

rose bud hibiscus syrup
3 cups water
3 cups granulated sugar
.5 oz dried rose buds
.5 oz dried hibiscus flower
Bring 3 cups of water to a boil add sugar, rose buds, and hibicus flower. Reduce heat to low and simmer for 10 minutes. Remove from heat and let sit for an additional 10 minutes. Strain through mesh sieve and refrigerate immediately.
Candied Hibiscus Flower
1 extra large egg (strain out yolk)
1 cup of casters sugar ( if unavailable use a robocoupe or food processor to refine sugar to super fine)
Dip fresh hibiscus flowers in egg whites and roll in casters sugar
let sit for 30 minutes ( or until hard )