Inspired by spring, this fruity vodka drink by bartending vet Pamela Wiznitzer combines floral and strawberry flavors.
- 1 3/4 ounces Ultimat vodka
- 1/2 ounce pear liqueur (such as Merlet Crème de Poire William)
- 3/4 ounce hibiscus-strawberry syrup*
- 3/4 ounce freshly squeezed lemon juice
- 3 dashes Bittermens Burlesque bitters
- 1 egg white
- Garnish: lemon bitters
Add all of the ingredients into a shaker and dry-shake (without ice).
Fill with ice, shake again, and strain into a coupe glass.
Spritz the top of the drink with lemon bitters in a spray bottle or atomizer.
*Hibiscus-Strawberry Syrup: Bring 8 ounces of water to a boil in a small saucepan and add 3 hibiscus-rosehip teabags. Let steep for 3 to 5 minutes, then remove the teabags. Add 1 cup sugar and stir until it dissolves. Transfer the mixture to a blender and add 8 large strawberries, hulled. Blend until smooth and let stand for 20 minutes. Fine-strain into a container with a lid and let cool completely. If not using immediately, add 1/2 ounce vodka (this will help preserve the syrup) and store in the refrigerator.