The Marea

Recipe from Marea

Adapted by Laura M. Holson

Published August 18, 2009

  • Fred R. Conrad/The New York Times
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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. —Laura M. Holson

Featured in: How to Sip a Flower Garden

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Ingredients

Yield:1 drink

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 243 calories; 4 milligrams sodium; 1 gram protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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.

Tip

  • 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.

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4 out of 5
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Credits

Adapted from Marea, New York

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