| Recipe By: Nathan Hazard. www.thechocolateofmeats.com |
| Serves 1 |
1 ½ oz. gin
1 oz. fresh-squeezed red grapefruit
½ oz. Dolin Blane vermouth
½ oz. ruby port
Dash of Peychauds bitters
Build in a shaker with ice. Shake and strain into a cocktail glass.
Garnish with a Wild Hibiscus Blossom.
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