The Marea

Name: The Marea
Yield: 1 drink
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

Recipe from Marea

Adapted by Laura M. Holson

The Marea — Fred R. Conrad/The New York Times

Rating: 4(30)
Comments: Read comments

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. —Laura M. Holson

Featured in: How to Sip a Flower Garden

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Ingredients

Yield:1 drink

1½ounces grappa
1ounce Nardini Acqua di Cedro liqueur (see note)
1½ounces passion fruit purée (see note)
1teaspoon syrup from wild hibiscus flowers (see note)
½teaspoon lemon juice
1wild hibiscus flower in syrup

Ingredient Substitution Guide

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Preparation

Step 1
Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. Strain into a cocktail glass over hibiscus flower.

Tip

Acqua di Cedro is a citrus liqueur; if unavailable, substitute limoncello, using extra lemon juice to taste. Passion fruit purée is sold, frozen, in many markets. Wild hibiscus flowers in syrup are sold at wildhibiscus.com and stores, including Whole Foods.