Mixologist Israel Nocello created this cocktail for the restaurant Positano Coast in Philadelphia.
¾ oz. Combier Liqueur D’Orange
1 oz. Boiron Raspberry Purée
½ oz. Boiron Passion Purée
½ oz. fresh lime juice
½ oz. hibiscus syrup
Chile pasilla salt
¾ oz. hibiscus flowers
Cocktail: Salt rim of a Martini glass with Chile pasilla salt. Put vodka, liqueur, purée, lime juice and hibiscus syrup in a shaker, add ice, shake and pour into Martini glass.
Hibiscus syrup: Bring 1 qt. water to a boil. Dissolve sugar in boiling water and add hibiscus flowers. Once sugar completely dissolved, remove pot from heat. Allow mixture to cool before use. Makes roughly one quart of syrup.