Valentine’s Day: Goal-Oriented

The Between the Sheets

This a cocktail from the Prohibition era

1 part Bacardi Superior Rum
1 part Cognac
1 part Triple Sec
1 part Freshly squeezed lemon juice
1/5 part Sugar Syrup
Cubed ice
Orange zest to garnish

Pour all the ingredients (except the garnish) into a shaker. Throw in some ice and give it a quick hard shake. Double strain into a chilled or frozen cocktail glass. Garnish with orange zest.

The Naked Lady

1 2/5 parts Bacardi Superior Rum
1 2/5 parts Noilly Prat Rouge
1/5 part Apricot brandy
1/5 part Pomegranate Grenadine (monin)
1/5 part Freshly squeezed lemon juice
Cubed ice
Lemon zest to garnish

Put all ingredients into a shaker. Throw in the ice. Shake that baby until the outside of the shaker gets very cold. Double strain into a chilled or frozen glass. Garnish with the lemon zest.

These two cocktails were created by Danielle Tatarin for Wild Hiscus.

Adam & Eve Martini

2 oz U’Luvka Vodka
3 oz apple puree (baby food is smoothest)
1 oz wild hibiscus flower syrup
Wild Hibiscus Flower, cherry & chopstick for garnish

Shake together vodka, puree and syrup on ice. Strain into glass. Stuff Wild Hibiscus Flower with cherry, skewer from side with chopstick for garnish. Lay chopstick over the glass.

Lovely

1/2 of a Lemon
1/2 of a Lime
1/4 oz. Sryup from Wild Hibiscus Flowers in Syrup
3 oz Mango Juice (Ceres Brand is nice)
2 mint leaves
Soda water

Squeeze the lemon & lime juice together with the Sryup from Wild Hibiscus Flowers In Syrup, mango juice and add 2 mint leaves. Shake all ingredients in a shaker of ice for 8 seconds. Strain into cocktail glass & top with a splash of soda water. Garnish with Hibiscus Flower. Serves 1.

Visit www.wildhibiscus.com.

Edited by Patricia D. Sherman

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