THE MAREA

The Marea image

A signature drink from the Manhattan restaurant Marea, this concoction was meant to evoke an underwater garden in a glass. It uses grappa, lemon-flavored Acqua di Cedro liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores. The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry. The hibiscus petals unfurl with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean's current.

Provided by Laura M. Holson

Yield 1 drink

Number Of Ingredients 6

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Ingredients

1 1/2 ounces grappa
1 ounce Nardini Acqua di Cedro liqueur (see note)
1 1/2 ounces passion fruit purée (see note)
1 teaspoon syrup from wild hibiscus flowers (see note)
1/2 teaspoon lemon juice
1 wild hibiscus flower in syrup

Steps:

Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. Strain into a cocktail glass over hibiscus flower.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 19 grams