This recipe was first published in our story on floral cocktails.
25ml Apostoles gin
20ml Noilly Prat
5ml Giffard white creme de cacao
5ml Hibiscus-infused mezcal
12.5ml El Dorado 3-year-old rum
1tsp Vanilla syrup
1ds Copper & Kings lavender absinthe
Stir and strain into a Nick & Nora glass. Garnish with a lemon twist.
