This post first appeared on Real Housemoms where I’m a contributor.
Our Spiked Hibiscus Lemonade everything I love about serving a cocktail to guests. It’s simple, delicious & absolutely gorgeous!
Have you ever used dried hibiscus flowers in your cooking or cocktails? If not, strap in and get ready for a trip to flavor town because I love these little guys and am ready to make you all converts! I’ve made bacon & hibiscus cookies (they’re freaking awesome!) and champagne & hibiscus cookies, but today is my foray into making drinks with these bad boys.
For those not familiar with this flower, it secretes the most AMAZING deep pink color when steeped in some hot water. (But I’m sure you saw that in the pictures.) The flower’s flavor is slightly floral, nothing crazy…don’t get scared, with a tart tang that’s kind of awesome. I love the way it pairs with citrus and champagne. I find these flowers in the Mexican food section of my grocery store, in the bagged herbs and spices area. (PS – all the spices there are like crazy cheap and just as good and the $4 bottle of cinnamon sticks.)
For this cocktail, I wanted a neutral spirit to let the hibiscus and lemon flavors shine through. I’m also a sucker for a badass looking layered drink, so I let the hibiscus tea bleed into the lemonade. You can shake or stir this drink if you like too, I’m thinking martini glass presentation here, but I love the wow factor of this drink. If you like your cocktails a little sweeter you could make a hibiscus simple syrup instead and substitute it for the hibiscus tea. And then add that syrup to everything! Douse your cake layers with it. Add it to your sweet tea. The possibilities are endless!
Our Spiked Hibiscus Lemonade everything I love about serving a cocktail to guests. It's simple, delicious & absolutely gorgeous!
- 6 or 7 dried hibiscus flowers
- 1/4 cup hot water
- 2 1/2 ounces good vodka
- 1 1/2 ounces simple syrup, if you like your cocktails sweeter
- Lemonade (homemade or store-bought)
- Place the hibiscus flowers into the hot water. Use a spoon to submerge the flowers and let them steep for 10 to 15 minutes. Stir occasionally to help release the pigment and flavor.
- Use your spoon to remove the flowers from the water, reserving two flowers for garnish.
- Fill two rocks glasses with ice. Place a flower on top of each glass.
- Pour 1¼ ounces of vodka and ¾ ounce simple syrup into each glass. Fill almost to the top with lemonade.
- Pour the hibiscus tea over the ice and let it bleed into the cocktail.
- Serve as is, or give the cocktail a quick stir to distribute the tea.