Pisco Hibiscus Sour

Dainty and pretty but oh so mighty! A beautiful drink for the holidays; I bought some hibiscus flowers in syrup and used that for the garnish. The recipe comes from Martha Stewart magazine- I swapped out the habanero for a fresno pepper because I think the habanero has an overpowering flavor. I love the very light, almost indistinguishable heat and balance that the fresno pepper brings to the cocktail.

Fresno-Hibiscus Syrup:
1/2 cup water
1/2 cup sugar
1/4 oz. dried hibiscus flowers
1 fresno pepper, sliced down the middle and seeded

Combine all the above ingredients in a small saucepan and bring to a boil; lower heat and stir until sugar is dissolved. Let steep for 10 minutes and then strain into a jar. Chill in the refrigerator until cold. Syrup keeps for a month in the fridge.

Pisco Hibiscus Sour:
6 oz. pisco
2 oz. fresno-hibiscus syrup
2 oz. fresh lime juice
1 egg white
Cranberry bitters

Put all the ingredients except the bitters into a shaker with NO ice; dry shake for about 20 seconds or so. Add ice and shake again for another 20 seconds; strain into your prettiest cocktail glass and throw a dash or two of bitters on top- if you can make a pretty pattern by swirling a toothpick through the bitters,  good on you! Garnish with a hibiscus flower or crushed dehydrated strawberries.