Tiger Lily Recipe

Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add 1/4 cup dried tiger lily petals or hibiscus petals to the simmering syrup. Reduce heat to low and steep gently for 8–10 minutes until the liquid takes on a deep floral color and aroma.

Remove from heat and let the petals steep an additional 10 minutes off heat to intensify flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the petals to extract liquid. Discard solids, cool to room temperature, then refrigerate. Makes roughly 6–7 tablespoons (enough for several cocktails).

Chill glass

Place a coupe or coupe-style cocktail glass in the freezer or fill with ice water to chill while you build the drink.

Dry shake (if using egg white)

In a cocktail shaker, add vodka 2 oz, Lillet Rouge 1 oz, elderflower liqueur 0.5 oz, tiger lily syrup 0.5 oz, fresh lemon juice 0.75 oz, passion fruit purée 0.5 oz, and egg white 0.5 oz (optional). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build a frothy texture.

Wet shake

Open the shaker and add a large handful of ice. Add 2 dashes of Angostura bitters (or add after pouring if preferred). Seal and shake hard for 12–15 seconds until well-chilled and the exterior of the shaker frosts.

Dump the ice water from the chilled glass if used. Double-strain the cocktail through a fine-mesh strainer into the chilled coupe to remove ice shards and any unincorporated solids for a silky finish.

Garnish: Carefully place one edible dried tiger lily petal or edible flower on the foam. Add a small sprig of micro herbs or mint at the rim. Optionally, drop 1–2 tiny dashes of Angostura on the foam and drag a toothpick for a subtle pattern.

Serve immediately. Sip slowly to appreciate the layered floral, fruity, and gently bitter notes.