The hibiscus flower is known by many names around the world and has various symbolic meanings. It makes delicious tea, which is bright red, with a characteristically tart flavour. Hibiscus tea can be served hot or cold. This recipe by Daniel Parker Guidry, manager of Bar Casa Vale, requires the cocktail to be muddled rather than shaken, for a more potent, refreshing drink.
Cooking Instructions
In a Collins glass, combine the grenadine and lemon wheel and muddle until the oils from the citrus are released into the syrup. Add the curaçao, cognac, and hibiscus tea, then fill with crushed ice. Stir until the cocktail starts to dilute, then add more ice and garnish. HIBISCUS TEA: Pour 4 1/4 cups of boiling water over 3 1/2 oz. of dried hibiscus flowers, steep for 10 minutes, strain through cheese cloth and bottle.
- 1 TSP. Grenadine
- 1 Wheel of Lemon, Sliced in Two
- 1 OZ. Curacao
- 1 OZ. Cognac
- 1 1/2 OZ. Hibiscus Black Tea
- Muddler, Barspoon
- Collins Glass
- Lemon Wheel
- Hibiscus Flowers
- Amarena Cherry
Ingredients
| Quantity | Measurement | Title | |
|---|---|---|---|
 |
1 1/2 | ounce(s) | Hibiscus Black Tea |
| 1 | ounce(s) | Cognac | |
| 1 | ounce(s) | Curacao | |
| 1 | Wheel of Lemon, Sliced in Two | ||
 |
1 | teaspoon(s) | Grenadine |
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