June 29th, 2009 by Christian S.

Nirvino Presents: The Peony @ Dosa on Filmore

Created By Danny Louie of DOSA on Fillmore in San Francisco

With Summer well under way you're probably looking to your glass for an answer to the heat wave. We reached out to bartender Danny Louie of Dosa on Fillmore, who created The Peony, a thirst quenching slightly spicy Gin cocktail that's sure to please your palate.

With an easy to make Hibiscus Masala Nectar as the base, coconut milk for the cool, and a RIGHT Gin kicker, The Peony will bring delight to any cocktail fan. The Hibiscus Masala Nectar can be made early and stored for up to a month, so this is a perfect cocktail for entertaining. Here's to staying cool in the heat!

Notes from Danny Louie:

The Peony Cocktail was inspired by the multi-dimensional flavors of South Indian cuisine at Dosa. The color is also a reflection of the vibrancy of Indian culture.

• The Peony @ Dosa
• 1 1/2 oz. RIGHT Gin
• 1 oz. Hibiscus Masala Nectar (See below)
• 3/4 oz. Sweetened Coconut Milk
• 1/2 oz. Fresh Lime Juice
• 2 drops Orange Flower Water
• 1 Kaffir Lime Leaf
• 1 Bird's Eye Chili

• Directions:
• 1. Dry muddle Kaffir lime leaf and birds eye chili in a shaker tin.
• 2. Add all ingredients and ice.
• 3. Shake vigorously and double strain into a chilled champagne flute, neat.
• 4. Garnish with the fine zest of lime.

• Hibiscus Masala Nectar
• 1 tsp Black Peppercorn
• 1 tps Cumin
• 1 tsp Coriander
• 1 tsp Mustard Seed
• 3 Bird's Eye Chili
• 8 Hibiscus Whole
• 1 cup Turbinado or Raw Sugar

• Directions:
• 1. Except Hibiscus and Sugar, grind and then toast all ingredients together.
• 2. Add 2 cups water - bring to a boil.
• 3. Add turbinado or raw sugar.
• 4. Add Hibiscus and simmer for 15 min.
• 5. Let cool and fine strain.

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