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Another Friday, another cocktail, so let us make this tantalising hibiscus blossom
Ingredients:
Tanqueray no 10 - 60ml
Hibiscus syrup -30ml
Fresh ginger juice 20ml
Fresh lemon juice - 30ml
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Stoney/ginger Ale top up (optional)
Hibiscus Syrup recipe
Dried Hibiscus -60g
Caster sugar - 500g
2 cinnamon sticks
5 Cloves
Procedure:
Fill a cocktail shaker with 3/4 ice cubes, add in the Tanqueray no 10, hibiscus syrup, fresh ginger juice and freshly squeezed lemon juice and give it a vigorous shake for about 30 seconds
Strain your drink into a lowball glass filled with ice
For a sweet palate top up with either Stoney or ginger ale
Garnish with dried hibiscus flowers
How to make the Hibiscus Syrup:
Combine the Caster sugar, hibiscus flowers, cinnamon sticks, cloves and water in a small pot
Bring to a boil and let it simmer for ten minutes
Strain your syrup in a clean container and allow to cool before use
You can keep the hibiscus remains and use them for garnishing
For a non-alcohol version simply omit the gin
Add water 500g to the hibiscus syrup recipe.
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