Perry Cocktail – Young Buck

 

Total Time:   10mins03122011_143341_youngbuck-thumb-625xauto-148255
Serves:   1

 

Ingredients

For the Hibiscus Simple Syrup

  • 1/4 cup sugar
  • 15g dried hibiscus flowers

For the Cocktail

  • ice
  • 85mls ginger beer
  • 170mls Paracombe Premium Perry ‘The Triumph’
  • 1 tablespoon hibiscus simple syrup (recipe below)
  • dried hibiscus flower for garnish 1/4 cup water

 

Instructions

  1. To make the hibiscus simple syrup, combine the sugar, water and hibiscus flowers in a small pan.  Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes.  Remove from heat, strain to remove hibiscus and let cool.  (Can be bottled and refrigerated up to 3 weeks.)
  2. To make the cocktail, fill a pilsner glass with ice.  Add ginger beer to the glass.  Slowly pour the Perry on top of ginger beer.  There should be a nice separation between the ginger beer and the Perry.  Drizzle the hibiscus simple syrup on top of the Perry.  Garnish with a dried hibiscus flower and serve immediately.

 

Recipe adapted from seriouseats.com