About this Cocktail
Sweet, Tart and Complex. Original Cocktail by Mike Di Tota
1 1/2 oz Hibiscus Infused Gin
1/4 oz Creme de Violette
3/4 oz Strawberry Basil Shrub Syrup
1/2 oz Lemon Juice
2 Dashes Fee Brothers Rhubarb Bitters
Garnish- Strawberry Slice
Add all ingredients to a shaker tin and double strain into a chilled coupe. Top with a champagne float. Garnish with strawberry slice.
Hibiscus Infused Gin- infuse gin with dried hibiscus flowers for 2-3 days. Strain.
Strawberry Basil Shrub- I use the cold shrub recipe from the following website: http://mobile.drinks.seriouseats.com/2011/06/cocktail-101-how-to-make-shrub-syrups.html
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