The Trifecta

The Trifecta


2 oz Flagship OOLA Gin
0.75 oz Fresh-squeezed Lime Juice
0.50 oz Simple Syrup

0.75 oz Pomegranate Juice
0.25 oz Hibiscus Float*


Shake gin, lime juice and simple syrup with ice. Strain into glass. Gently pour in pomegranate juice that will sink. Then, over the back of a curved bar spoon, gently pour the higher proof vodka hibiscus float* on the surface. Garnish with fresh lime wheel. Enjoy!

*To make a high proof hibiscus float, we recommend using hibiscus flower petals, a thin simple syrup (sugar-to-water ratio as 1:1.25), and 151-Proof Rum. Soak flower petals in the simple syrup then freeze just the petals on a baking sheet. Once frozen, place petals in mason jar and fill will rum. You won't need very much, but it lasts awhile.


Behind the scenes: Kirby recently stopped by Seattle's own Studio 13 Live for a segment called "Seattle Sips." He showcased our Flagship OOLA Gin by teaching the hosts how to make "The Trifecta" cocktail: a three-layered Gin Gimlet that plays with the specific gravities of alcohol to achieve its layered effect. Not the chemistry class you had in high school! Watch the full recording online.

How it works: The specific gravity (or relative density) of liquids is used to make layered drinks. Low-to-no alcohol is a higher specific gravity (or higher relative density), so it will sink to the bottom of an alcoholic cocktail. To create a float that sits atop the cocktail, use a higher proof alcohol with a lower specific gravity (or lower relative density). This innovative technique results in a drink that's perfect for impressing guests at your next spring soiree.

Tip: Adding sugar increases relative density; adding alcohol decreases relative density.


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