17. Queen of the Damned

The only way out is through her

You can hear voices calling your name—someone is trying to resurrect you—soon you'll be free from the Underworld! But the Queen of the Damned may have other plans for you.

I couldn't let a cocktail series pass without sharing a recipe from @scotchlodge, one of my favorite spots Portland. Queen of the Damned infuses holiday baking spices with bright hibiscus and rye whisky for a drink that's both holiday-appropriate and dangerously crushable.

17. queen of the damned

Ingredients

1 1/2 oz. rye whisky
1/2 oz. cognac
3/4 oz. fresh lime juice
1/2 oz. hibiscus cordial
1/4 oz. Amaro Nonino

Method

• Shake all ingredients in a tin with ice until chilled.

• Strain into a collins glass over fresh ice.

• Garnish with a mint sprig and a lime wheel.

Hibiscus cordial (recipe reduced by half for convenience)

• In a pot, bring 2 cups of water to a boil, then turn the heat off and add 1/2 oz. of hibiscus tea or dried hibiscus flower.

• Steep for 10 minutes.

• Add 1/2 oz. of peeled, sliced ginger, 1 cinnamon stick, 3 allspice berries, 2 whole cloves, the zest of 1/2 lemon, and 1 1/2 cups of sugar.

• Bring the mixture to a low simmer, allowing ingredients to steep for another 15 minutes.

• Stir to ensure all the sugar has dissolved, then remove from heat.
  Let the mixture sit overnight, then strain it into a bottle and refrigerate it.

• Use within two weeks.