Sunset On Canal Recipe

Combine 1 cup water, 1 cup sugar and 1/2 cup dried hibiscus petals in a small saucepan. Bring to a simmer, stir until sugar dissolves, then remove from heat. Steep 10 minutes, strain into a jar, cool. Keeps refrigerated for 2 weeks. Use 1:1 syrup at 0.5 oz in recipe.

Smoke the cherry (optional, for aroma)

Place one Amarena cherry in a small metal tin or smoking cloche. Light a small pinch of wood chip and allow it to smolder; capture smoke over the cherry for about 10–15 seconds, then seal and rest 30–45 seconds to infuse a light smoky note. Reserve the cherry and 0.25 oz of cherry syrup for the drink.

Add OxBow barrel-aged rum (1 oz), OxBow small-batch rum (0.5 oz), Singani 63 (0.5 oz), fresh lime juice (0.75 oz), passion fruit purée (0.75 oz), orgeat (0.5 oz) and hibiscus syrup (0.5 oz) to a cocktail shaker.

Add 0.25 oz Amarena cherry syrup to the shaker to incorporate the cherry flavor into the base.

Fill the shaker with ice, cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain the cocktail over a large ice cube in a rocks glass (or double-strain into a chilled coupe if preferred for a cleaner presentation).

Float Neely's absinthe spritz (0.25 oz) gently over the top by pouring over the back of a spoon to create an aromatic top layer.

Add a light spritz of club soda (1 oz) to lift the top and give effervescence; you can omit for a spirit-forward version.

Garnish with the smoked Amarena cherry placed on a pick and a lime wheel or twist on the rim. Optionally run the lime peel around the glass lip before placing.

Present immediately while the absinthe aroma is fresh. Encourage the drinker to nose the glass before sipping to experience the absinthe, smoke and hibiscus notes layered over the passion fruit and barrel rum base.