Killer Of The Flower Moon Recipe

Combine sweet vermouth and dry vermouth in a clean glass jar or bottle with a tight lid.

Add dried hibiscus petals, Turkish rose petals (or dried rosebuds), cracked pink peppercorns, and the whole star anise to the vermouth.

Seal the jar and let the mixture infuse at room temperature for 6–12 hours, tasting at intervals. The vermouth should take on a rosy, slightly tart hibiscus note without becoming overly bitter. If it becomes too floral after 6 hours, strain sooner; if it’s faint, allow the full 12 hours.

Strain the infused vermouth through a fine mesh strainer lined with cheesecloth into a clean bottle. Discard solids. Chill the infused vermouth before mixing cocktails. (Makes ~12 oz.)

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you build the cocktail.

Add large ice cube to a mixing glass or shaker (no need to dilute in shaker for clarity; stirring preferred to maintain silky texture).

Pour 2 oz blanco tequila, 1 oz hibiscus–rose vermouth, 0.5 oz red fruit liqueur, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup into the mixing glass.

Add 2 dashes of orange bitters to the mixing glass to brighten the bouquet.

Stir gently with a bar spoon for 20–30 seconds until well chilled and lightly diluted (aim for about 15–20% dilution).

Discard ice or water from the chilled rocks glass. Place the large ice cube into the rocks glass.

Strain the cocktail onto the large ice cube.

Garnish with a single dehydrated hibiscus flower or a fresh rose petal floated gently on the surface. Optionally express a lemon peel over the drink and discard for added perfume.

Serve immediately, encouraging the guest to take in the floral aroma before sipping.