Since April showers bring flowers (or something like that), we wanted to highlight this bright cocktail that features hibiscus courtesy of New Orleans’ The Bower and its Bar Manager Mickey Mullins.
Ingredients
- 1 1/2 oz bourbon
- 1/2 oz simple syrup
- 1/2 oz fresh lemon
- 1/4 house made hibiscus syrup* (see below)
- 3/4 oz aquafaba
- Splash of Peychaud’s Bitters
Instructions:
Shake all ingredients without ice in a cocktail shaker. Add ice and shake again with ice. Strain into a coupe glass. Garnish with a small splash of Peychaud’s Bitters.
Hibiscus Syrup Ingredients:
- 1 cup sugar
- 1/2 cup dried hibiscus flowers (we use a combination of pink and orange)
- 1 cup water
Instructions: Combine water and sugar in a sauce pan. Bring to a boil. Take off heat and add hibiscus flowers, let steep for 15 minutes. Strain out flowers. Cool and store in an airtight container or jar in fridge. Yields 1 cup of syrup and will stay good refrigerated for up to 1 week.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
