Friday, June 6, 2008

Bella The Sophisticate

Bella The Sophisticate

Jay Crabb, 2008

  • 2 oz. Sake
  • 3/4 oz. Fresh Pear Puree
  • 1/2 oz St. Germain Elderflower Liqueur or Hibiscus Infused Simple Syrup* (each brings something special and unique to the drink...try both and see which one you like the best)
  • 1/2 oz. Fresh Pressed Lemon Juice
  • Ice

Shake and strain into chilled cocktail glass, garnish with lemon twist.

* Hibiscus Simple Syrup:
Make a 2:1 ratio simple syrup and add 2 handfuls of dried Hibiscus flowers. Simmer until the sugar has dissolved. Seal in an airtight container and keep refrigerated until ready to use.

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