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Garden of the Sleeping Giant1 drink David Olinger, David Mixes, IL; Photo by David Olinger |
| • | 2 oz. vodka |
| • | 1 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 1 oz. Rhubarb Syrup |
| • | 1 oz. Aperol |
| • | 1 whole egg white |
| • | 1/2 lemon, juiced |
| • | Rhubarb ribbon |
| Method for Rhubarb Syrup: | |
| • | 1 cup chopped rhubarb |
| • | 1 1/2 cup water |
| • | 1 cup sugar |
| Method for Rhubarb Syrup: | |
| Bring water and sugar combined to boil. Add rhubarb until macerated. Remove from heat and strain out rhubarb, then chill. | |
| Method for Cocktail: | |
| Prepare chilled Coupe glass. Combine all ingredients into mixing tin and dry shake vigorously (to activate egg white). Add ice to mixing tin and shake again for one minute. Strain blended contents into coupe glass. Adorn with rhubarb ribbon on top of the foam. | |