Sinner Recipe

Prepare hibiscus syrup (if you don't have store-bought)

Combine 1 cup dried hibiscus flowers, 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then remove from heat and let steep 15–20 minutes until deep red. Strain out solids, cool and refrigerate. Yields about 12–14 oz syrup. Use 0.75 oz for one cocktail.

Chill a coupe or martini glass by filling with ice and setting aside, or place in the freezer 5–10 minutes.

In a cocktail shaker, add vodka (2 oz), pineapple juice (2 oz), hibiscus syrup (0.75 oz), fresh lime juice (0.5 oz), and optional simple syrup (0.25 oz) if you prefer slightly sweeter. Add 2 dashes Angostura bitters.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled.

Discard ice from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and any hibiscus sediment.

Thread a dried hibiscus flower (or place an edible petal) on a cocktail pick and rest it across the rim, or float it delicately on the surface of the drink.

Skewer the pineapple wedge or wheel with the same pick (behind the hibiscus) or place it on the rim. Add a lime twist on top or alongside the flower for a citrus aroma.

Serve immediately. Encourage the guest to smell the hibiscus before sipping — the floral aroma complements the pineapple and vodka, creating the 'Sinner' temptation.