Adapted from Marea, New York
Time: 5 minutes
1 1/2 ounces grappa
1 ounce Nardini Acqua di Cedro liqueur (see note)
1 1/2 ounces passion fruit purée (see note)
1 teaspoon syrup from Wild Hibiscus Flowers
1/2 teaspoon lemon juice
1 wild hibiscus flower in syrup.
Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. Strain into a cocktail glass over hibiscus flower.
Yield: 1 drink.
Note: Acqua di Cedro is a citrus liqueur; if unavailable, substitute limoncello, using extra lemon juice to taste. Passion fruit purée is sold, frozen, in many markets.
