Bourbon, Passion Fruit Crème de Fruit, & Hibiscus/Orange Blossom Cocktail
- 2 ounces Bourbon
[I chose Four Roses standard as a test run since this is the 1st time I’m making this.] - 2 dashes of Angostura Bitters
- 1/2 ounce freshly squeezed Lemon Juice
- 1/4 ounce Giffard Passion Fruit Crème de Fruit
[Started off with less because I find it quite sweet in addition to being tangy when I tested it neat beforehand. But I found after mixing that it needed a bit more, so I put a little more in twice & then mixed it with a spoon & retasted it.] - 1/4 ounce Ramazzotti Aperitivo Rosato (Hibiscus & Orange Blossoms)
[Started off with less but found it could do with a bit more so added more & stirred with a spoon. I’ve loved hibiscus since visiting Egypt & having carcadeh, a hibiscus tea drunk cold or hot. I wish the Ramazzoti didn’t have artificial colors because they’re just unnecessary, like most things with them.] - Shake w/Ice & pour over Ice
The sweet tanginess of the passion fruit crème de fruit & the floralness of the Ramazzotti mixed well with the oak notes of the bourbon. In the end, I found the cocktail needed a bit more of both of the former. The lemon juice amount was just right, as were the 2 dashes of aromatic bitters.
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