1 oz Pearl Plum Vodka
½ oz triple sec
2 oz white grape juice
Splash lime juice
Hibiscus nectar (see note)
In a shaker with ice, add the vodka, triple sec, lime and white grape juice. Shake vigorously and strain into a martini glass. Stream hibiscus nectar down the edge of the glass to create a layered look. Drop in a cherry and serve.
Note: To make the hibiscus nectar, bring to a boil 1 cup of dried hibiscus flowers with 3 cups water and ¾ to 1 cup sugar. Simmer gently for 10 minutes then strain out hibiscus flowers. Cool.
It’s New Year’s Eve, and Twist Cocktail Catering Co. owner Stephanie Anderson Stroup is gearing up for some of the biggest parties of the year.
Her prep work is completed, and she’s ready to help her clients ring in the New Year. But all of the work that leads up to these big bashes takes months — even years — to prepare.
In her bright kitchen, which often doubles as her cocktail laboratory, Anderson Stroup experiments and creates hip cocktails with a twist.
These original recipes aren’t your grandmother’s mimosas.
During a recent visit to her home on Bend’s west side, Anderson Stroup poured some Italian prosecco into an elongated glass and added some pureed persimmons, which came in her local community-supported agriculture bag, and Grand Marnier.