| 2 oz | Kōloa Coconut Rum |
| .5 oz | Orange Liqueur (Cointreau or Grand Marnier) |
| .5 oz | Rose Hibiscus Syrup |
| 2 oz | Fresh Rose Water Lemonade (equal parts simple syrup, lemon juice and rose water) |
Serving: 1
Instructions: Combine ingredients and shake. Strain into a martini glass.
Garnish: Candied hibiscus flower
Method: Add all ingredients to a shaker and shake with ice for 5-10 seconds. Strain into a chilled coupe glass and garnish with a candied hibiscus at the bottom of the glass.
Tricks of the Trade: To make rose water use either fresh or dried organic rose petals. Steep rose petals in distilled water. Use .25 cup if dried and 1 cup if fresh. Add petals and 1.5 cup of water to a pot. Bring water and roses to a simmer then reduce heat to lowest setting. Leave for 15-30 mins or until roses have lost their color. Turn off the heat, leave lid on and let it cool completely. Strain and store in a sealed container.
