Hibiscus French 75

A Mexican twist on a classic my Hibiscus French 75 is a simply beautiful cocktail made with hibiscus syrup, gin, lemon juice and topped with champagne. 

I adore hibiscus, it is a flavor I am drawn to season after season. Tart and tangy in my Christmas ponche, sweet and salty in my summer margaritas and sweet and sweeter sprinkled over my desserts.

Today I want to share how to make a hibiscus French 75 cocktail that is perfect for Spring.  Made with homemade hibiscus cocktail syrup, gin, lemon juice and topped with chilled champagne.

 

 

The History of the French 75

First served up in the early 20th century, the French 75 is a cocktail that exudes sophistication and allure. Legend has it that it was created at the New York Bar in Paris during World War I, named after the powerful French 75mm field gun used during the conflict. Its combination of gin, lemon juice, sugar, and champagne or sparkling wine delivers a refreshing yet potent kick that has captivated cocktail enthusiasts for generations.

Over the years, the French 75 has evolved into a beloved cocktail served in bars and homes around the world. It is simple yet sophisticated recipe has stood the test of time, making it a staple in cocktail culture.

 

Why Hibiscus in a French 75

Hibiscus flowers or Jamaica flowers are also called flor de Jamaica (pronounced ha-MY-kuh) in Spanish are petals from the roselle plant that are dried.

Hibiscus is used to make Agua de Jamaica – “hibiscus water” is an agua fresca made by steeping the dried hibiscus leaves in water which is then sweetened with sugar.

Known for its striking appearance and subtly tart flavor profile, hibiscus adds a touch of exotic allure to any culinary meal or cocktail.

Packed with antioxidants and a myriad of health benefits, hibiscus has been cherished for centuries in various cultures around the world, from its traditional use in teas to its modern interpretation in cocktails.

 

 

 

TIPS FOR MAKING A PERFECT HIBISCUS FRENCH 75 COCKTAIL

Now, let us get down to the nitty-gritty – how to make the perfect Hibiscus French 75. Here are some tips to help you create a cocktail that will dazzle your taste buds and impress your guests:

Start with Quality Ingredients: Use high-quality gin, always, always fresh lemon juice, and a quality sparkling wine or Champagne to ensure a superior flavor profile.

Infuse with Hibiscus:  To infuse your French 75 with the unique flavor of hibiscus, create a hibiscus syrup by simmering dried hibiscus flowers with water and piloncillo until the mixture thickens into a syrupy consistency. Allow it to cool before using it in your cocktail.

Balance is Key: Adjust the sweetness and tartness of your cocktail to suit your taste preferences. Some may prefer a sweeter version, while others may enjoy a tangier profile. Adjust the sweetness to your liking by tweaking the amount of hibiscus syrup you add to cocktail.

Presentation Matters: Serve your Hibiscus French 75 in a chilled champagne flute or coupe glass for an elegant touch. Garnish with a twist of lemon or a hibiscus flower for a visually stunning presentation.

 

INGREDIENTS NEEDED TO MAKE A HIBISCUS FRENCH 75

To make a delicious Hibiscus French 75, you will need a few key ingredients and tools:

For Hibiscus Syrup:

water

piloncillo

dried hibiscus

 

 

For French 75

Gin, use a quality gin with botanical notes that complement the floral flavors of the hibiscus.

lemon juice, freshly squeezed lemon juice is essential for a bright and zesty flavor.

champagne or sparkling wine. Chill your champagne thoroughly before adding it to the cocktail for a refreshing finish.

Garnish: lemon twist or slice

 

TOOLS NEEDED TO MAKE A FRENCH 75

Saucepan

spoon

strainer

canning jar to store syrup

cocktail shaker

jigger

coupe glass or champagne flute, I like to place my glass in the freezer for an icy cold French 75

 

HOW TO MAKE A HIBISCUS FRENCH 75

We start this cocktail by whipping up the hibiscus syrup, which can be made in advance. This recipe makes about 3 cups of hibiscus syrup perfect for a girl’s night or to stir into tea, lemonade or iced coffee. Store it in canning jar in fridge.

 

 

For syrup: 

Bring the water and grated piloncillo to a boil in a small saucepan stirring until all piloncillo dissolves.

Reduce heat, add dried hibiscus.

Simmer for five minutes stirring occasionally.

Remove from heat, allow to steep for 10 minutes.

Cool completely.

Fine-strain, use to make cocktails.

If not using immediately store in the refrigerator for up to one month.

 

For Hibiscus French 75

To a cocktail shaker filled with ice add the gin, lemon juice and hibiscus syrup.

Shake vigorously until well chilled.

Strain into a chilled coupe glass or champagne flute.

Top with the chilled Champagne.

Garnish with a lemon twist or lemon slice.