Chrysanthemums are THE flower of fall. But did you know that the edible chrysanthemum, also known as shungiku, makes for a unique cocktail? With a green flavor sometimes described as grassy or bitter, we think shungiku tastes like a marriage of carrot greens, celery and cilantro. This stunningly fresh tequila cocktail made with a shungiku syrup is the perfect way to celebrate autumnal seasonality.

THE SHUNGIKU EXPRESS

1 oz. shungiku syrup (see the uncooked syrup recipe by Jerry Traunfeld in his amazing book, The Herbal Kitchen)
2 oz. Espolon tequila blanco
3/4 oz. freshly squeezed lime juice
12 drops PBP Woodland Bitters

Add ingredients to a shaker with ice. Double strain into a coupe. Enjoy!