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.


Hibiscus Syrup

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.

Tingala Chocolate and Flowers 400x600