½ oz. Honey ginger
¾ oz. Lemon juice
¾ oz. Grapefruit juice
2 oz. Figenza vodka
Combine ingredients in a shaker tin and shake with ice. Double strain into rocks glass and fill with a big ice cube. Pour Hoegaarden beer into tin and swirl it around till foamy. Pour foam on top of the cocktail with a Meyer lemon charcoal line across the top. Garnish with an edible flower.
The mixologists at Junoon NYC created this recipe.