3/4 oz St. Germain
3/4 oz Meletti
1/2 oz Lemon Juice
2 dash Bittermens Grapefruit Bitters
Shake with ice and strain into a coupe glass. Garnish with a hibiscus petal (omitted here).
For my second drink at Russell House Tavern, I asked bartender Aaron Butler if he had been working on anything new. The drink he wanted to show me was his submission to the monthly St. Germain cocktail competition called the Rogue Angel. The drink featured (beside St. Germain of course) Gran Centenario Rosangel, a hibiscus-infused reposado tequila that sees some time in a used port barrel after a year in a standard oak one.
Postnote: As of June 2011, the drink appears on the Russell House Tavern menu as the "City of Eternal Spring."