Yield: 24 oz.
Flavor in Full Bloom.
Hibiscus flowers are well known for their beauty and fragrance. But what you may not have known is that these tropical plants have a flavor profile that’s just as prolific. Providing a citrusy, tart, berry-like flavor, this crimson-colored liqueur happily lends itself to a slew of cocktails and experimentation. See our Summer of ‘75 cocktail if you need a starting block.
First, you’ll need ¼ cup of dried hibiscus flowers. Most spice or herb stores should have them in stock, but there are plenty of online resources if you’re having trouble locating some. You’ll also want to have Everclear®, pure filtered water and simple syrup on hand. If you don’t have any simple syrup on hand or would like to make your own, see our simple syrup instructions.
Combine the hibiscus, Everclear® and water in a sealable quart-sized container. This will be a quicker steep than normal, as you’ll notice the hibiscus’ color being extracted almost instantly.
Let the hibiscus infuse to taste for 1-2 hours. Hibiscus flowers infuse quickly, so it’s best to taste every half-hour with a tasting straw to ensure you get the flavor you want.
Once infused to your liking, strain out the hibiscus flowers and place the filtered infusion in a clean, sealable bottle or container. Add simple syrup and mix thoroughly.
Store in a cool, dark place and enjoy.
¼ cup Dried hibiscus flowers
6 oz. Everclear®
7 oz. Pure filtered water
13 oz. Simple syrup
- Combine hibiscus, Everclear® and water in a sealable quart-sized container.
- Seal and let steep for 1 to 2 hours. Tasting every half hour.
- Once steeped to taste, strain infusion into a clean container.
- Add simple syrup.
- Stir, bottle and enjoy.
Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.