The Marea

Posted by admin
Categorized Under: All Recipes, Cocktails & Drinks
Dated: 20 Aug 2009
Comment: 1

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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.

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One Response to “The Marea”

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