"Wild Opera" April 17, 2015 18:20
|Recipe By: Jocelyn Etherington, Wild Hibiscus Flower Company|
½ oz Blue Vok
½ oz gin
½ oz lemon juice
½ oz Cointreau
½ oz Wild Hibiscus Flower syrup
Shake all ingredients up to Cointreau with ice. Strain into glass and top with soda water. Slowly pour syrup down inside of glass to layer.
Serve with swizzle stick garnished with a Wild Hibiscus Flower.