Blushing Ambrosia
Equal parts enchanting and easy to make, Blushing Ambrosia is a floral-meets-fruity gin cocktail that evolves as you sip. The secret? A frozen cube of hibiscus and peach tea slowly melting into Chemist Navy Strength Gin, a peachy-spiced syrup, and dry vermouth. It’s complex, flirty, and refreshingly pink—like a garden party with fireworks.
Ingredients:
1.5 oz Chemist Navy Strength Gin
1 oz Peach Syrup (equal parts brewed peach tea and sugar, with sumac and peach bitters)
0.5 oz dry vermouth
1 Hibiscus & Peach Tea Ice Cube (frozen tea, strained through cheesecloth)
Instructions:
Stir the gin, peach syrup, and vermouth over ice until chilled, then strain into a lowball glass over one large hibiscus tea ice cube. Sip slowly as the flavors bloom and evolve.
Tip: No need to measure the tea cube or syrup to the decimal. Make a strong peach-hibiscus tea, strain it well, and freeze in large ice molds. For the syrup, brew some peach tea, mix it warm with an equal amount of sugar, add a dash of sumac and a few drops of peach bitters, and you’re golden.
