A drink born from a day spent hiking in the Besimauda mountains. Ever inquisitive, the two had been tasting alpine flowers and after a particularly bitter nibble of gentian, sort refuge in a bottle of hibiscus tea they had made. The combination was incredible and the result of their exploration that day is this fantastic drink.
It’s a roughly a 50:50 blend of hibiscus and sugar steeped in alcohol, along with a separate infusion of gentian, orange peel, licorice, wild fennel, rosemary, croton & ginger. It’s equal parts bitter, sweet, sour and spiced, everything we look for in an aperitif.