Flowers For Alvernon Recipe

Mix rim paste

In a small shallow dish, whisk the tahin with 1/2 teaspoon of water until it reaches a brushable but still slightly thick consistency. If too thick, add water 1/4 teaspoon at a time.

On a separate small plate, combine the fine sea salt and sumac and spread into an even layer for rimming.

Moisten the outer lip of a rocks or coupe glass with a grapefruit wheel (rub the cut side around rim). Dip the wet rim into the tahin, coating evenly, then gently press the tahin-coated rim into the salt–sumac mix to adhere. Chill the glass in the freezer for 3–5 minutes to set slightly.

In a cocktail shaker, add the fresh mint leaves and gently muddle 6 leaves (reserve 2 leaves whole for garnish). Muddle just enough to bruise the leaves and release oils; do not over-muddle to avoid bitterness.

Add the agave tequila (2 oz), fresh grapefruit juice (1 oz), fresh lemon juice (1/2 oz), agave nectar (1/2 oz) and hibiscus syrup (1/2 oz) to the shaker.

Fill the shaker with ice (about 1 cup), secure the lid and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Strain the cocktail through a fine mesh strainer into the prepared tahin-rimmed glass filled with cracked ice to keep bits of mint out and ensure a clean texture.

Gently slap the reserved mint sprig between your palms to activate aroma and place it on the drink.

Float the thin grapefruit wheel on top or rest it on the rim opposite the tahin rim. Optionally, sprinkle a tiny pinch of extra sumac over the grapefruit wheel for color.

Serve immediately with a short straw so the first sip catches the tahin rim, hibiscus perfume and mint aromatics.