Ingredients
- 2 oz of Pur Vodka
- 2 oz of pineapple juice
- 1 oz of coconut water
- ½ oz of orgeat syrup
- ½ oz of lime juice
- 1 dash of Moondog Latin bitters from Bittered Sling (optional)
- ½ oz of Hibiscus-ginger syrup *
You will need
- Shaker
- Cocktail strainer
- Highball glass
Preparation
- Stir all the ingredients except for the hibiscus-ginger syrup in a shaker filled with ice.
- Shake vigorously then strain into a highball glass filled with new ice.
- Gently pour the hibiscus-ginger syrup on top of the cocktail so that it settles to the bottom, to create a gradient of colors.
- Garnish festively!
* Hibiscus-ginger syrup:
In a saucepan, combine 1 cup of water with 1 ½ cups of white sugar (or demerara for best results) and stir until the sugar is diluted. Remove from heat then add ⅓ cup of dried hibiscus flowers and ¼ cup of fresh ginger, peeled and cut into pieces. Leave to stand for 15 minutes then filter through a glass. Will keep for at least 1 month in the fridge.
