Served super chilled and garnished with a candied hibiscus flower, these hibiscus martinis are simply gorgeous!
Photos by Jason David Page
Hibiscus Martini
Agua de jamaica (hibiscus cooler) was my favorite drink growing up and the first agua I tried in Mexico as a child. Agua de Jamaica is a dark, ruby red drink that is tart, sweet and super refreshing. It’s served chilled or over ice and is the perfect drink to quench your thirst on a hot summer day.
As a child, I couldn’t get enough of it. And now as an adult, I’m still addicted to the rich, crisp flavor of this classic drink. I often find myself creating a new twist on this old-time favorite, by adding homemade hibiscus syrup and candied hibiscus flowers to my cocktails. From gin, to rum, to vermouth; hibiscus adds a beautiful rich flavor to any cocktail that your guests will simply adore.
Today I am sharing a stunning cocktail with you that I recently whipped up for a girls’ night in. For many of them, it was their first time trying hibiscus! *gasp* These gorgeous hibiscus martinis were a BIG hit with my fellow Texas gals.
Hibiscus Martini
Prep
Cook
Total
Yield 2 cocktails
Served super chilled and garnished with a candied hibiscus flower, these hibiscus martinis made with homemade hibiscus syrup are simply gorgeous!
Ingredients
For Hibiscus Syrup:
3 cups water
3 cups grated piloncillo
1 cup dried hibiscus
For Hibiscus Martini:
2 ounces vodka
1/2 ounce orange liqueur
1 ounce Fresh lime juice
3/4 ounce Hibiscus syrup
Instructions
For Hibiscus 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 Martini:
To a cocktail shaker filled with ice. Add vodka, orange liqueur, lime juice and hibiscus syrup.
Shake vigorously until well chilled.
Strain into a chilled martini glass. Garnish with a hibiscus flower or edible orchid.
Notes
Hibiscus syrup can be stored in refrigerator for up to one month.
Courses Cocktails
Cuisine Mexican
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