Spring Fling Recipe

Infuse hibiscus

Place 0.5 cup dried hibiscus petals into a heatproof jar or bowl. Pour 1 cup just-boiled water over the petals, stir to submerge, and cover. Let steep 10 minutes until deep magenta and fragrant.

Strain and mix

Strain the hibiscus infusion through a fine mesh sieve or cheesecloth into a measuring cup, pressing lightly to extract liquid. Discard (or save for another use) the spent petals. While the infusion is still warm (not boiling), stir in 0.5 cup honey until fully dissolved to make a syrup. Cool to room temperature (about 15–20 minutes). Yields roughly 10–12 oz syrup; reserve 1.5 oz for one cocktail (adjust to taste).

Measure and combine

Add 2 oz Angel's Envy bourbon, 0.5 oz Italicus, 0.75 oz fresh lemon juice, and 0.5–0.75 oz (adjust to taste) hibiscus-honey syrup into a cocktail shaker. Note: start with 0.5 oz syrup; increase to 0.75 oz if you prefer sweeter, more floral notes.

Shake

Add ice to the shaker (enough to fill it about two-thirds, roughly 1 cup). Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any hibiscus residue.

Express the lemon twist over the drink to release oils, then rub the peel along the glass rim and drop it into the cocktail (or float a thin lemon wheel on top). Optionally garnish with one dried edible hibiscus flower placed gently on the surface for a dramatic presentation.

Serve immediately. Recommend tasting and adjusting syrup quantity on future pours to match sweetness/flower balance preferred.