BAR HARBOR EAST

June 8, 2015 at 4:07 pm

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Recipe by Kimberly Hursh

INGREDIENTS:

1 1/2 oz. VEEV

1 oz Pages Cream de Violetta

1/2 oz. St. Germain

1/2 oz. Lillet

1 oz. Grapefruit Juice (Fresh)

1 oz. Egg Whites

1/2 Lemon (Fresh)

1 Hibiscus Flower in Syrup

PREPARATION:

Shake vigorously all ingredients with out ice for one minute, add one scoop of ice shake for 10 seconds. Strain in chilled martini glass.

GARNISH:

Hibiscus Flower in Syrup

GLASSWARE:

Chilled Martini Glass

INSPIRATION:

I have always been a fan of a floral drink not sweet but floral. And with VEEV you already have a great base for a floral recipe. With the egg it gives it the classic creamy consistency.

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