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Hibisucus Pinky Valentini
  • 2 parts Pinky
  • 2 wild hisbiscus flowers
  • 1/2 part syrup from the flowers
  • 1/2 part of blueberry/
    pomegranate juice
  • Champagne

Put the hibiscus flower in a champayne flute. Pour in champagne until it covers the flower. Shake Pinky, the flower syrup and the juice over ice and pour into the glass. Top off with champaygne. Serves two.

Pretty in Pinky
  • 1 part Pinky
  • 1 part Chambord
  • 1 raspberry

Pour the Chambord to half-fill a tall shooter glass. Pour Pinky over a spoon to layer over the Chambord. Drop in the raspberry so it floats between the Chambord and Pinky. Take the shotall at once, catching the raspberry in your mouth to eat once you'ved finished the shot.

   

Sink The Pink
  • 1 part Pinky
  • 1 part ruby red grapefruit juice
  • Spash of simple syrup

Shake over ice. Strain into a chilled hi-ball glass filled with ice. Garnish with 3 raspberries.

Bonito-Jito
  • 1 part Pinky
  • 3 sprigs of fresh mint
  • 1 teaspoon of brown sugar
  • 11 blueberries
  • 1/2 part fresh lime juice

Muddle (crush) the mint, blueberries, brown sugar and lime juice in a glass. Add Pinky and ice to nearly fill the glass. Place a cocktail shaker over the glass and shake thoroughly. Top off the glass with sparkling water. Garnish with a lime wedge and mint leaf.

Pinky Rose
  • 2 parts Pinky