The Curly and the Turk Cocktail - Featured Recipe -
Featured Recipes

The Curly and the Turk Cocktail

A festive red, white and blue cocktail for the 4th of July from the Tippler, NYC
Categories: Cocktails
Step 1
1 cup • Water
1 cup • Sugar
1 cup • Dried hibiscus flowers
1 cup • Dried arbol chiles
1 1/2 tbsp • Hot sauce
To make chile-hibiscus syrup: Bring water, sugar, hibiscus, and chiles to a boil for one minute. Remove from heat and allow to steep for 15 minutes. Stir in hot sauce. Strain through a fine mesh strainer or cheesecloth. (Can be stored in a seal container, refrigerated for up to a week.)
Step 2
3/4 oz • Chile-Hibiscus Syrup
1 1/2 oz • Gin
3/4 oz • Blue curacao
2 dash • Bitter End Moroccan Bitters
1 oz • Freshly squeezed lemon juice
• Crushed ice and ice cubes
Pour chile-hibiscus syrup into the bottom of a tall glass, then fill 2/3 full with crushed ice. Fill a cocktail shaker with ice, add gin, curacao, bitters, and lemon juice. Shake.

Slowly strain gin and curacao mixture over the ice, so that it floats over syrup. Top with additional crushed ice.


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