świt pepper, an Ultimat Cocktail

swit pepper
 
1 1/2 oz Ultimat Vodka
1/2 oz Cointreau
1/2 oz lemon juice
1 oz Roasted yellow pepper puree
1 oz Hibiscus and Ginger syrup 
1 egg white 
Garnish:
Hibiscus flower and Roasted yellow pepper sliver 
Roasted yellow pepper puree:
Char outside of entire pepper until all yellow has turned black, place in a zip lock bag and refrigerate until cool. Remove seeds and charred skin. 
Puree the flesh with just enough water to liquify. Strain through chinois. 
Hibiscus Ginger Syrup:
Add two larger thumbs of julienne’d ginger and 1 1/2 cups water to a sauce pot and reduce by half, drain syrup from hibiscus flower jar into sauce pot. 
Remove the flowers and rinse, place in freezer to hold shape. Add 1 Tbsp of wild flower honey to hibiscus and ginger reduction. Dissolve and bottle. 
Method:
Add Ultimat, Cointreau, fresh squeezed lemon juice, and puree along with egg white to a mixing glass. Hard dry shake, ice, and re shake.
Using the spirals of a bar spoon, drip the hibiscus syrup down the spoon to the bottom of the glass for a layered effect.
Garnish with a frozen hibiscus flower with a sliver of roasted pepper.
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