The Toulouse
An elaborate cocktail including an ice cream scoop and a candied flower comes highly recommended from The Cove
Ingredients
- 1/2 oz. Toulouse Red
- 1/2 oz. Aperol
- 3 small slices of fresh ginger
- 1 oz. vanilla ice cream
- Peychaud’s Bitters to taste
- 1 oz. Sprite
- 1 candied hibiscus flower or
- red rose petals
Method
Muddle ginger in a shaker with the Toulouse Red and Aperol. Add ice and shake for 10 seconds. Strain into a chilled martini glass over ice cream. Add Peychaud’s to taste and top with Sprite. Garnish with a candied hibiscus flower.