Persephone’s Punch

Light, Floral, Fruity

Crafted for Hadestown, this drink was meant to have a sort of dark elegance. I wanted deep tangy fruit flavor with soft but very present floral notes.

To accomplish this, I chose to go with pomegranate for the deep fruit flavor with support from the orange liqueur. Next I used hibiscus flowers and rose water to lend a floral note. Finally, I rounded everything out with the earthiness of rhubarb bitters. Finally, sprite was added to provide effervescence.

---

Cocktail Ingredients

• 1.5 ounces vodka

• .5 oz dry curaçao

• 1.5 ounces pomegranate & hibiscus syrup

• 2 dashes rhubarb bitters

• top lemon lime soda

Syrup Ingredients

• 1 Cup pomegranate juice

• 1 cup sugar

• 2 tbsp dried hibiscus

• 1/8 tsp rose water

---

Syrup Instructions

1. In a small to medium saucepan, combine pomegranate juice and sugar.

2. Heat just enough to dissolve the sugar. Add the hibiscus flowers and set aside to cool completely and infuse. Should take 30 minutes to an hour.

3. Strain out hibiscus and add the rose water. Store in refrigerator for up to 2 weeks.

Cocktail Instructions

1. In a shaker tin, combine vodka, curacao, pomegranate syrup, and rhubarb bitters.

2. Fill the tin with ice, close the tin, and shake vigorously for 20-30 seconds.

3. Strain into a collins glass over fresh ice and top with lemon-lime soda. Garnish with a either a rose petal or candied hibiscus.

---