Postcard From Paradise Recipe
citrus vodka, blanc vermouth, preserved lemon, hibiscus, topo chico
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare Hibiscus Tea
Brew hibiscus tea by steeping 1-2 tsp of dried hibiscus flowers in 1 cup of hot water for 5-7 minutes. Strain and let it cool.
- 2
Prepare Preserved Lemon
Slice the preserved lemon into thin rounds, ensuring to remove any seeds.
Mixing
- 3
Combine Ingredients
In a cocktail shaker filled with ice, combine 2 oz of citrus vodka, 1 oz of blanc vermouth, and 3 oz of cooled hibiscus tea. Shake well for about 15 seconds.
- 4
Strain and Pour
Strain the mixture into a highball glass filled with ice.
- 5
Top with Sparkling Water
Pour 4 oz of Topo Chico over the strained mixture in the glass.
- 6
Garnish
Garnish with a slice of preserved lemon, a teaspoon of hibiscus petals, and 3 mint leaves for added aroma.
