Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
The Chapultepec Cocktail
Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum
Everything’s coming up hibiscus.
Gather Journal
The Chapultepec Cocktail
This at once sweet and smoky affair by Diego Sanchez of New York’s Cocteleria (@cocteleriany) gets its vermilion heart from hibiscus flower-infused gin.
makes 1 cocktail
- 1 ½ oz hibiscus-infused gin*
- 1 oz Gran Classico by Tempus Fugit (Aperol will also work)
- 1 oz Dolin Rouge vermouth
- ¼ oz mezcal joven (we like Ilegal)
- 1 dash Bittermens Orange Cream Citrate bitters
- orange peel
-
1
Pour all ingredients in a mixing glass. Stir with 4-6 ice cubes for about 30 seconds. Strain over a rocks glass filled with fresh ice. Peel a twist off an orange and press oils out over the cocktail, then rub around the rim and drop it in the glass.
*Hibiscus-infused gin: Measure out 1½ cups of dried hibiscus flowers to one 750ml bottle of gin. Incorporate the two in a glass jar and let sit for a day. Strain. Keep chilled.
