As part of my continued research into uses for edible flowers I have taken a close look at hibiscus flowers. There are many culinary uses – in particular to adorn spectacular starters – but I have to admit to particularly enjoying looking into the many and varied ways hibiscus flowers can be used in cocktails.
When I first tried this I thought the hibiscus syrup might make the drink too sweet – but in the interests of a full investigation I and two other testers tried it without and discovered it is essential.
If you don’t have any hibiscus flowers (you can buy them easily from Amazon), substitute the hibiscus syrup for cassis (ideally British cassis).
This is what to do:
Recipe for an exotic hibiscus vodka cocktail
Serves about three people
Ingredients
- 4 tbsp vodka
- 2 tbsp dry martini
- 1 tbsp hibiscus syrup (from the jar containing the flowers). You could substitute cassis.
- 1 tbsp fresh lemon juice
- A few drops of Angostura bitters
- 3 hibiscus flowers
Method
- Put a flower in the bottom of each glass.
- Top up with the other ingredients.
