Winner of the 2026 Virginia Cocktail Games, this vibrant cocktail features Old House Three Birds Agave Spirit, balancing tart hibiscus with the fresh, vegetal character of green bell pepper. Coconut water saline adds a subtle savory note, creating a refreshing and unexpected cocktail with a beautifully balanced finish.
Prep: Chill a Nick & Nora coupe. Prepare the Hibiscus-Bell Pepper Syrup and Coconut Water Saline in advance.
Mix/Shake/Stir: Combine ingredients 1–5 in a shaker tin. Shake vigorously for 10–12 seconds.
Serve: Double strain into the chilled Nick & Nora coupe.
Garnish: Garnish with a slice of dehydrated green bell pepper.
*Hibiscus-Bell Pepper Syrup
Combine 1 cup granulated sugar, 1 cup water, 1 cup dried hibiscus flowers and 1 large ripe green bell pepper, cubed with seeds included, in a small pot. Bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes. Strain through cheesecloth to remove the flowers, pepper and seeds. Cool to room temperature, then refrigerate.
**Coconut Water Saline
Combine 20% iodized salt with 80% coconut water and stir until dissolved.
