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Mezcal Tailspin

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βPrima Veraβ Raphael Chavez, Freemans, New York,
INGREDIENTS:
Serving: 1
1 Β½ ounces hibiscus-infused pisco (See Note)
Β½ ounce Aperol
Β½ ounce thyme simple syrup (See Note)
Β½ ounce grapefruit juice
Β½ ounce lime juice
Garnish: Sprig of thyme
DIRECTIONS:
dd all ingredients to a shaking tin, add ice and shake until chilled.
Strain into a coupe glass and garnish with a sprig of thyme.
NOTES:
Hibiscus-Infused Pisco:
4 tablespoons hibiscus flower
750ml bottle piscoAdd 4 tablespoons of hibiscus flower for every 750ml of pisco and allow to infuse for 40 minutes.
Thyme Simple Syrup:
1 cup sugar
1 cup hot water
Half a bundle of thymeAdd one cup of sugar to one cup of hot water and stir until dissolved. Add half a bundle of thyme to the simple syrup while warm and let steep for 20-40 minutes to infuse. Strain, bottle and refrigerate for up to two weeks.
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