KOHANA (LITTLE FLOWER)
1 oz (30 ml) Bulleit rye
1 oz (30 ml) Takara Plum wine
¼ oz (7 ml) Ardbeg 10-year-old Scotch
½ oz (15 ml) lemon juice
½ oz (15 ml) hibiscus syrup
1 egg white
2 dashes Bittered Sling Plum and Root Beer bitters
hibiscus flower, for garnish
- Combine all ingredients in a shaker. Shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a rocks glass over ice. Garnish with a hibiscus flower.
- To make HIBISCUS SYRUP: In a saucepan over low heat, mix 2 cups (500 ml) sugar to 2 cups (500 ml) water and bring to a boil. Add 1 cup (250 ml) of dried hibiscus flowers. Allow to steep for 20 minutes. Strain out flowers and allow mixture to cool before using.