3/4 oz. fresh lime juice
1/2 oz. demerara syrup
1/2 oz. hibiscus liqueur
1/2 oz. Cherry Heering
1 1/2 oz. Peruvian pisco
1 dash Angostura bitters
Garnish: Maraschino cherry inserted into an edible hibiscus flower speared on a 6-inch black cocktail pick or short swizzle stick
Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small "agitator" cubes. Flash blend and then open pour with gated finish into a double old-fashioned glass. Set the cherry-hibiscus garnish across the rim of the glass.