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
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.
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.