High-Biscus
High-Biscus
by Ricky Gomez
HIGH-BISCUS
3 oz chilled Hibiscus Ginger Tea
¾ oz Honey Syrup*
3 dashes Grapefruit Bitters
1 purejuana shot (recommend Super Lemon Haze)
Lemon Peel (for garnish)
Combine hibiscus ginger tea, honey syrup & grapefruit bitters in mixing glass. Add purejuana & let dissolve. Add ice & stir. Strain into chilled Coupe glass & garnish with lemon peel.
*For Honey Syrup…
3:1 honey to water
Ricky Gomez
A Diageo World Class “Bartender of the Year” winner, Ricky Gomez owns and operates Palomar – voted Best New Bar in Portland, OR. Influenced by his Cuban heritage and having been featured from Rio de Janeiro to New Orleans, his cocktails are known for their inventive twists on traditional recipes, giving new life to long-time favorites.
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