¾ oz. HKB (Hong Kong Baiju)
¾ oz. Lime/lemon juice mix
¾ oz. Elderflower liqueur
1 oz. Bombay Sapphire East gin
¼ oz. Agave syrup
6 Seedless green grapes
Hibiscus elixir (infuse hibiscus flowers in 50% HKB and 50% water and agave syrup for a few days).
Muddle the grapes in a glass, then add the rest of the ingredients. Mix well and add crushed ice, no need to shake. Add a few drops of hibiscus elixir on the top.
Orson Salicetti of Lumos in New York created this recipe.
