Crazy, Sexy, Cool
This one goes out to my best friend Kate, my partner in crime for the majority of my favorite shenanigans of all time. That’s right, of all time. Kate and I have been friends since well before I was legally allowed to and/or had the money to pay for the margarita below. And yet, when I think about the sheer giggle fits we’ve shared in this rag tag life, I’m amazed at how few were dependent upon tequila or discretionary funds. Continue reading Hibiscus Chile Margarita →
Practice makes perfect, kids. And lemme tell you, the difference between my first attempt at creating a recipe for a Ginger Hibiscus Martini is absolutely the best example of this. Because, and I am not employing any hyperbole whatsover, it was out and out nasty. Too bitter, too spicy and too strong – it just didn’t work.
Mama didn’t raise no quitter, and back to the drawing board I went. This time around, rather than steeping hibiscus in hot water, I infused a simple syrup with the rosy petals and rounds of ginger, creating a gorgeous, ruby-colored sweetener for the martini. Tessa said tasting it made her feel like a hummingbird – I took this as a compliment 😉
This martini is exotic, lovely and can be made stronger or weaker depending on your mood. If you’re back on the wagon, you can mix this syrup with orange juice and sprite for a refreshing cocktail minus the potent potables. And you SNL fans, feel free to insert your favorite Alec Trebek insult in your best Sean Connery voice. “I’ll take the rapists for 500, Alex.”
Ginger Hibiscus Martini
1 part ginger hibiscus simple syrup (see recipe below)
1 part cranberry juice
2 parts vodka
Fill a martini shaker with ice. Combine 1/3 c. of syrup, 1/3 c. of cranberry, and 2/3 c. of vodka. Squeeze in half a lime. Shake and strain into martini glasses. Garnish with lime rounds.
Ginger Hibiscus Simple Syrup
1 c. of water
1 c. of sugar
3 in. of fresh ginger, sliced in 1/4 in. rounds
1/4 c. of hibiscus flowers
Bring all ingredients to a boil and simmer for 5 minutes. Turn off and strain into a tupperware. Pop in the fridge to chill before using.
Steep Me in Majesty
I first had a taste of Rosemary Hibiscus Tea at the Fairmont Princess in Acapulco – I had a regrettable manicure at the spa, and an unforgettable cup of their “secret brew” before leaving the space. A combo of rosemary leaves and hibiscus petals, this sweet red treat was tart and garnet-colored like cranberry juice, only a little milder and much more floral. You can learn all about the flowers and their medicinal properties on Wikipedia.
Apparently, in Jamaica (where the flowers are called sorrel, and oddly, are called “Jamaica” in Latin America) the drink is spiked with a bit of rum as well. This recipe is the non-party version, but impress your bourgeois crew and serve this cooled beverage in a martini glass with a shot of Bacardi and a splash of Grand Marnier. It’ll make you spit your cosmo out the window and drink these from now on instead. Continue reading Rosemary Hibiscus Iced Tea →