A silky and seductive cocktail, with perfumed aroma, slight tannins, and a bracing finish.
2 oz Hibiscus & Rose-infused Belle Isle Premium Moonshine*
.5 oz Pomegranate Grenadine**
.75 oz lemon juice
.5 oz egg white
*Hibiscus & Rose-infused Belle Isle Premium Moonshine:
750ml Bottle Belle Isle Moonshine
.5 cup dried rosebuds
.5 cup dried hibiscus
2 cups POM pomegranate juice
2 cups sugar
2 oz pomegranate molasses
.5 oz orange flower water
1 oz vodka (to fortify)
Add all ingredients to a shaker and perform a dry shake (shake without ice) until the egg white has turned to froth. Add ice and shake again. Double-strain into a chilled coupe glass. Garnish with rosebuds floated on the foam.
Gently crush rosebuds using a mortar and pestle. Combine moonshine and crushed rosebuds in a quart-sized mason jar. Let infuse for 2 days at room temperature, agitating daily. Add dried hibiscus and let infuse for two hours more, agitating hourly. Strain back into original bottle and label.
Add POM juice and sugar to a small saucepan. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat. Add pomegranate molasses, and stir until all is mixed and homogenous. Add orange blossom water and vodka. Store in a clean container and keep refrigerated.
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902