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3/4 oz. HKB (Hong Kong Baiju)
3/4 oz. Lime/lemon juice mix
3/4 oz. Elderflower liqueur
1 oz. Bombay Sapphire East gin
1/4 oz. Agave syrup
6 Seedless green grapes
Hibiscus elixir (infuse hibiscus flowers in 50% HKB and 50% water and agave syrup for a few days).
Muddle the grapes in a glass, then add the rest of the ingredients. Mix well and add crushed ice, no need to shake. Add a few drops of hibiscus elixir on the top.
Orson Salicetti of Lumos in New York created this recipe.
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