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.