By far the most intense-looking drink of the bunch, the "Bloody Sorro” is the creation of Smith Commons' bartender Parish Bradley. Not taking Halloween too literally, Parish instead drew inspiration from the otherworldly shape and color of candied hibiscus flowers to create a beautiful (but freaky) concoction. This bourbon-based all-spirits cocktail uses housemade hibiscus tea-infused vermouth, hibiscus syrup from the candied flowers, and bitters. At first, you’ll taste the herbaceous hibiscus flower, balanced out by the sweetness of the syrup, and the result is as satisfying as it is warming. Don’t shy away from the “creature” perched on the side of the glass, either — that candied hibiscus flower is edible, and it doesn’t bite back (we think). Watch Bradley make the "Bloody Sorro” here, and snag the recipe below:

1 ounce hibiscus tea-infused vermouth (made by muddling a hibiscus tea bag with vermouth)
1/2 ounce hibiscus syrup
2 ounces Bulleit bourbon
3 drops Bittermens Boston Bittahs

Fill a cocktail shaker with ice; add ingredients to the shaker and stir. Strain into a glass, garnish with a hibiscus flower, and enjoy!

Where: 1245 H Street NE; 202-396-0038.


Photo: Courtesy of Smith Commons/Rocky Wilson