Botanical Sunset Recipe

Chill a highball or Collins glass by filling it with ice and setting aside, or place it in the freezer while you mix the cocktail.

Fill a cocktail shaker halfway with ice.

Add Reyka Vodka (1.5 oz), Hendrick's Oasium (0.5 oz), and Chinola Passionfruit Liqueur (0.75 oz) to the shaker.

Add fresh lime juice (0.75 oz) and fresh orange juice (1.5 oz) to the shaker.

Add 2 dashes of Angostura bitters into the shaker. The bitters will add depth and a subtle spice to balance the sweetness of the passionfruit and orange.

Secure the shaker lid and shake vigorously for 10–12 seconds, until the outside of the shaker is cold and slightly frosted. This chills, dilutes, and integrates the citrus and liqueurs.

Discard the ice used to chill the serving glass (if you chilled it that way) and add fresh ice to the glass if you prefer an iced cocktail. For a cleaner presentation, use fresh large ice cubes.

Double-strain the cocktail into the prepared glass over fresh ice to remove small ice shards and citrus pulp for a smooth texture.

Top the cocktail with approximately 1 oz (a splash) of Sprite to add effervescence and a touch of sweetness. Pour gently to preserve carbonation.

Optional: Add one additional light dash of Angostura bitters on top of the foam/ surface for aroma and visual interest.

Garnish with a thin lime wheel and an edible flower or cucumber slice to emphasize the botanical character. Serve with a short stirrer or straw so the guest can lightly agitate the topper if desired.