101 Best New Cocktails: Piano by Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA
Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA
52.5 ml (1.75 oz) Castello Banfi Grappa Di Brunello
30 ml (1 oz) fresh lemon juice
15 ml (.5 oz) Hibiscus Syrup*
1 egg white
Oils from a lemon twist as an aromatic garnish (release the oils then discard the twist)
5 drops of Angostura bitters dashed on the top of the drink as a second aromatic garnish
Add all of the ingredients to a mixing glass and vigorously dry shake for about 20 seconds. Add ice and shake for an additional 10 seconds. Strain into a chilled coup and add the aromatic garnishes.
Soak 1 cup of dried hibiscus flowers in 2 cups of simple syrup, made at a 1:1 ratio, for 7 days. Strain out the flowers through a double layer of dampened cheesecloth and store the syrup in the refrigerator.
gaz sez: Pure wizardry at work here–this is a very brave recipe to set down, and the balance that Sam Nelis has achieved in this drink is nothing short of miraculous. Standing ovation, please.