Recipe of the Week: La Vie en Rose
Every year, crowds line up to see the cherry blossoms in full bloom ushering in the springtime. Vancouver is home to its fair share of these people-pleasing trees, and West Vancouver restaurant Mèreon has created a special cocktail to celebrate the season. Using hibiscus tea and rosewater for floral flavour, this is the only cocktail you’ll need for spring.
Ingredients
Hibiscus tea
½ ounce grenadine
½ maraschino (cherry liqueur)
1 ounce Hendricks Gin
1 teaspoon rosewater
½ ounce lemon juice
½ ounce simple syrup
Ice
Club soda or prosecco
Method
Make a pot of hibiscus tea and add the grenadine (this is the base for the drink).
Once cool, add 1 1/2 ounces to a Nick and Nora or coupe glass.
Add maraschino, gin, rosewater, lemon juice, and simple syrup to a cocktail shaker with ice.
Shake for 30 seconds.
Strain into the glass containing the hibiscus tea.
Top up with club soda or prosecco.
