1 1⁄2 oz Rye (Hibiscus infused)
3⁄4 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
1 ds Bitters, Bitter Truth Creole (or Peychaud's; optional)

Shake, strain, coupe.


For hibiscus infusion: Steep 1.5 tbs dried hibiscus in fat 1.5 oz rye for 3-5 minutes, stirring or swirling occasionally, and strain into shaker. Or, dry shake rye & hibiscus for about 30 seconds, prepare drink with hibiscus in shaker & double strain.

Cocktail summary
Posted by Bevx on 4/10/2013
Created by
Christopher Bevins
Is the
author's original creation
Not yet rated
4 stars
(8 ratings)
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From other users
  • I subbed Cappelletti for Campari. I'd probably change it to 1.5/.5/.5/.75 lemon when I remake it but it was quite good!
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I haven't thought of this drink lately at all.

Bevx commented on 8/31/2013:

A long time ago, I used to drink this.

Come on now. Sugar? (2/5)

(I haven't actually tried this drink)