1 ½ oz. Nolet’s Silver gin
½ oz. Lemon juice
½ oz. Pineapple juice
½ oz. Blanc vermouth
¼ oz. Spiced hibiscus syrup*
Aromatized black lime-peppercorn tincture (expressed on top)

*Made using an orange oleo-saccharum base

Shake all ingredients except black-lime peppercorn tincture with ice and strain into a tulip glass. Express the tincture over the top and garnish half the rim with cornflower and rose petal.

Veronica Correra of Fifty restaurant in New York created this recipe.