upper waypoint

Hibiscus Flower Cocktail

Save ArticleSave Article
Failed to save article

Please try again

Hibiscus Flower Cocktail (Wendy Goodfriend)

"I made this cocktail often in Mexico during our vacations there. The first time I bought jamaica, or hibiscus, flowers at the local market, I did not know what they were, but they looked and smelled wonderful. I soon learned from local friends how to transform them into an aromatic and refreshing bright red tea. Then I graduated to a cocktail by adding lime juice and tequila. If you can’t get dried hibiscus flowers, use 3 Red Zinger tea bags." --Jacques Pépin

Recipe: Hibiscus Flower Cocktail

Makes 4 cups tea, enough for 8 cocktails

    Ingredients
    For The Tea
  • 4 cups water
  • 1 cup dried hibiscus (jamaica) flowers (see headnote)
    For Each Cocktail
  • 1/2 cup Hibiscus Tea (above)
  • 2 tablespoons Mexican jarabe or other simple syrup, grenadine, or sugar
  • 1 tablespoon fresh lime juice
  • 1 1/2 to 2 ounces tequila
  • A dash or more of habanero hot sauce
  • Plenty of ice
    Instructions
    For The Tea
  1. Bring the water to a boil in a saucepan.
  2. Add the dried flowers, bring back to a boil, and boil for 1 minute.
  3. Cover and let steep for 15 minutes.
  4. Strain the tea and cool.
    For Each Cocktail
    Combine all the ingredients in a large glass, mix well, and serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Sponsored

lower waypoint
next waypoint