Tingala, Chocolate, and Flowers
1½ oz. TINGALA
½ oz. elderflower liqueur
½ oz. crème de violette liqueur
½ oz. chocolate liqueur
1 oz. hibiscus syrup (see the recipe below)
Combine, and stir all ingredients vigorously for a few minutes in an ice-filled cocktail glass. Strain into a coupe glass. Garnish with a brandied cherry. Serve.
1 ½ cups water
½ cups granulated sugar
½ cup dried hibiscus flowers
½ teaspoon freshly squeezed lemon juice
¼ teaspoon vanilla
Combine water, sugar, and hibiscus flowers in a saucepan. Bring to a boil, stirring occasionally. Add lemon juice and vanilla. Turn down the heat to a simmer, and reduce to about ½ cup. Cool. Strain through a fine sieve. Store up to 3 weeks in the refrigerator.
* The flowers in this cocktail are elderflower, violets (or iris), hibiscus, and spilanthes, the tingling member of the daisy family in Tingala.