Rosseso

Ingredients:

• 2 oz Kristone Handmade Vodka
• 1 oz Hibiscus Infused Cold Brew Coffee
• ½ oz Coffee Liqueur
• ¼ oz Simple Syrup

Garnish: Grated Cinnamon
Glassware: Coupe

Method: 

Combine ingredients in a shaker tin. Add ice. Shake vigorously to combine. Double strain into a coupe. Garnish with grated cinnamon and serve.

Hibiscus Infused Cold Brew Coffee:

Heat water in a kettle or pot. Combine 20g Dried Hibiscus Petals, and 450g Water and let steep for 4-5 minutes. Strain and let cool in the fridge. After cooling combine with 110g Ground Coffee in a french press or container. Cover and place in a refrigerator. Let steep for 20 hours or until desired concentrate is achieved. Strain into a sealable container. Recipe can be scaled.