The Marea

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

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

grappa, liqueur, fruit puree, syrup from, lemon juice, wild hibiscus flower

Taken from cooking.nytimes.com/recipes/1012743 (may not work)