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HIBISCUS FRENCH 75 cocktail recipe

Hibiscus French 75

Author Vianney Rodriguez

Ingredients

  • For Hibiscus Syrup:
  • 3 cups water
  • 3 cups grated piloncillo
  • 1 cup dried hibiscus
  • For French 75
  • 1 ounce gin
  • 1/2 ounce lemon juice freshly squeezed.
  • 1/2 ounce hibiscus syrup
  • 3 ounces Champagne
  • Garnish: lemon twist or slice

Instructions

  1. 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.

  2. Simmer for five minutes stirring occasionally. Remove from heat, allow to steep for 10 minutes. Cool completely.

  3. Fine strain, use to make cocktails. If not using immediately store in the refrigerator for up to one month.

  4. For Hibiscus French 75: To a cocktail shaker filled with ice add the gin, lemon juice and hibiscus syrup.

  5. Shake vigorously until well chilled.

  6. Strain into a chilled coupe glass or champagne flute.
  7. Top with the chilled Champagne.
  8. Garnish with a lemon twist or lemon slice.