This Vegas-inspired cocktail has just the right amount of smoke and malt.
- 3/4 oz Ardbeg 10-year-old scotch
- 2/5 oz Luxardo maraschino liqueur
- 3/4 oz Himalayan honey pepper*
- 1 1/2 oz Taste Nirvana coconut water
- 1/4 oz Fresh lemon juice
- 1/4 oz Fresh lime juice
- Meadow flowers aroma**
- Garnish: Edible flowers; Thyme sprig
Chill a double Old Fashioned glass with ice, discard the ice, and set aside.
Add all the ingredients to a shaker ice and shake.
Strain into the chilled glass over a 1-inch-by1-inch ice cube, and garnish with edible flowers skewered on a thyme sprig.
Pour the warm jar of meadow flowers aroma into the flower pot ensemble. It will begin to mist out and volatilize the aromas. Quickly cover the misting flower pot ensemble with the terrarium to capture the delicate aromas. Lift the terrarium when serving.
Place the inverted terrarium beside the ensemble and a wooden coaster in front of this assembly.
*Himalayan honey pepper: Add .5 tsp fresh cracked black pepper to a small saucepan on low/medium heat until fragrant, keeping it moving so it doesn't burn. Add 3 oz HoneyTree’s raw organic wildflower honey, 1/8 tsp pink Himalayan salt and 2 oz water. Whisk thoroughly for 2 minutes and allow to simmer for 1 minute. Strain through 3 layers of ultra-fine mesh, and allow to cool. Yield: 4 oz.
**Meadow flowers aroma: To create a flower pot ensemble, add dry ice to the bottom of a glass jar, add twigs and flowers on top, and set aside. In another glass jar, add 2.5 oz water, .5 oz rose water, 1 bottle cap Luxardo maraschino liqueur and 5 drops honeysuckle essential oil, and shake vigorously to combine. Close and set aside, and warm before use.