This hibiscus tea-based cocktail is one of the most popular drinks on the Donovan Bar’s menu. The delicate blend of sweet and citrus flavours in the Amaro Montenegro pair beautifully with the fruity notes in the manzanilla and cherry liqueur to create a refreshingly light and aromatic drink.
The Seven Notes
30ml Amaro Montenegro
1½ tsp hibiscus tea leaves (or 1 teabag)
10ml ratafia cherry liqueur
Lemon peel, to garnish
In a jug or bowl, brew the hibiscus tea and leave to cool.
Pour the amaro, sherry, cherry liqueur and 30ml of the cooled tea into a mixing glass filled with ice, stir, then pour into a classic martini or margerita glass. Twist the lemon peel over the top, to release its essential oils, then drop it into the glass and serve.
• Cristiana Pirinu, bartender, Donovan Bar, Brown’s Hotel, London W1