The Marea

A signature drink from the Manhattan restaurant Marea, this concoction was meant to evoke an underwater garden in a glass. It uses grappa, lemon-flavored Acqua di Cedro liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores. The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry. The hibiscus petals unfurl with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean’s current.

Ingredients

• 1 ½ ounces grappa
• 1 ounce Nardini Acqua di Cedro liqueur (see note)
• 1 ½ ounces passion fruit purée (see note)
• 1 teaspoon syrup from wild hibiscus flowers (see note)
• ½ teaspoon lemon juice
• 1 wild hibiscus flower in syrup

1 drink

Preparation

1. Add all ingredients except hibiscus flower to a cocktail shaker half-filled with ice. Shake well. Strain into a cocktail glass over hibiscus flower.

• Acqua di Cedro is a citrus liqueur; if unavailable, substitute limoncello, using extra lemon juice to taste. Passion fruit purée is sold, frozen, in many markets. Wild hibiscus flowers in syrup are sold at wildhibiscus.com and stores, including Whole Foods.