Pillow Talk Recipe

Infuse honey

Combine honey and water in a small saucepan over low heat. Add split vanilla bean (or vanilla extract) and half a cinnamon stick. Warm gently (do not boil) for 5 minutes, stirring to dissolve honey into the water to create a slightly thinner syrup. Remove from heat and let steep for 15 minutes to infuse. Strain out the vanilla bean and cinnamon stick before using. Yields about 2 tablespoons of pourable honey.

Make syrup

Bring 1/2 cup water and 1/2 cup sugar to a simmer in a small saucepan. Add 2 tablespoons dried hibiscus petals, remove from heat, and steep 10 minutes. Strain out petals and cool. Measure 3/4 ounce of this syrup for the cocktail. (Store remaining syrup refrigerated up to 2 weeks.)

Chill a coupe or cocktail glass by filling with ice and setting aside.

In a cocktail shaker, add the vanilla-cinnamon honey (1.5 tbs of the warm strained syrup). If the honey has thickened, warm the portion briefly so it pours easily.

Add hibiscus syrup (3/4 oz), white rum (1.5 oz), coconut cream (1 oz), fresh lime juice (1/2 oz), rose water (1/4 tsp), and aquafaba (3/4 oz) to the shaker.

Perform a dry shake (no ice) vigorously for 20–30 seconds to emulsify the aquafaba and coconut cream and create a frothy texture.

Add ice to the shaker and shake again hard for 15–20 seconds to chill and further aerate.

Dump the ice from the chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to ensure a silky foam and remove any ice shards.

Let the foam settle for 10–15 seconds. Sprinkle dried hibiscus petals lightly onto the foam (about 1 tsp spread across surface).

Place one edible rose petal on the foam if using, and dust very lightly with freshly grated cinnamon (a tiny pinch, ~0.1 tsp).

Serve immediately with a small cocktail spoon for the foam. Note: honey provides sweetness and floral spice; adjust by adding more hibiscus syrup (1/4 oz at a time) or honey (1/4 tbs) if needed.