About
This drink was created by Martin Cate, author and owner of Smuggler's Cove (@smugglerscovesf). Cate made it for author Susie Bright’s book-release party at Smuggler’s Cove. You get those island spice notes from the falernum, bright sweet-tart passionfruit, and the bitters layer in hibiscus, açai berry, and a little peppery lift. It’s traditionally served up in a coupe, but I was in the mood to throw it over a big rock this time.Cheers y’all!
Ingredients
- 1½ oz · 45 mlpisco
- ½ oz · 15 mlgin
- ½ oz · 15 mlfalernum
- ½ oz · 15 mlfresh lemon juice
- ½ oz · 15 mlpassionfruit syrup
- 6 dropsBurlesque bitters (Bittermens or other fruit bitters)
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Garnish with a dehydrated rose.
- 5
Originally served in a chilled coupe and garnished with an orchid or hibiscus flower.
anatomyofadrink.com/cocktails/the-sexpert