shaken
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nick & nora
- Ingredients
- Instructions
- 1. For the black pepper hibiscus syrup, combine 250 g sugar and 250 g water over low to medium heat. Add 0.5 tbsp cracked black pepper and 15 g dried hibiscus flowers. Simmer gently for 5 minutes, remove from the heat, and infuse for another 5 minutes. Strain, cool, and refrigerate; the source recommends using it within 3 weeks.
- 2. Use blended light rum; the demonstration uses Saison Pale.
- 3. Adjust the serrano pepper to taste, removing its seeds for less heat. Muddle it with the lemon juice and syrup.
- 4. Add the rum and ice, then shake and strain into a chilled nick & nora glass.
- 5. Garnish with a freeze-dried lemon slice.
- Attributions
The Educated Barfly
The best Classic and Modern Cocktail Tutorials. The Educated Barfly features high quality videos featuring the best in Classic, Modern Classic and Craft cocktails brought to you by some of the Industry's top bartenders and hosted by veteran bartender Leandro DiMonriva.
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