A cocktail in a pitcher means more time outside relaxing and less time inside making drinks. Hibiscus gives this drink a tart and floral flavor and a gorgeous color.
'hibiscus' on Serious Eats
A cocktail in a pitcher means more time outside relaxing and less time inside making drinks. Hibiscus gives this tequila drink a tart and floral flavor and a gorgeous color.
This variation is one of the fanciest of my panna cotta recipes. It pairs the tropical flavor of coconut (which is my go-to at the end of winter when I'm so tired of apples, pears, and citrus fruits) with a bright fuschia-colored layer of hibiscus gelee and little gems of pomegranate seeds.
This recipe for panna cotta takes a bit of advance planning in order to set the layer of hibiscus gelee and pomegranate over the top of the coconut custard, but is well worth the extra time.
Aguas Frescas, which translate literally as "fresh waters," are iced drinks made from infusions of water and herbs, grains, fruits, or vegetables. They're perfect for this time of year because they practically beg to be sipped outside and they're very easily scaled up to make a refreshing pitcher drink.
Known as Agua de Flor de Jamaica or "hibiscus agua fresca" in the Americas, this drink is super-tart and the color is seriously stunning.
At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of sparkling wine. When one tastes more attentively, hibiscus tea's tart and floral nature come through.
This playful fresh corn cocktail from La Condesa in Austin, Texas has a creamy texture and a creeping heat from the habanero-infused blanco tequila. It's their most popular signature drink.
This pitcher drink is tart and cooling, with bright, fresh mint and only the slightest whisper of rum. It's a sweaty-day punch based on tart, fragrant hibiscus tea—think of it as a hibiscus lemonade for grownups.
This pitcher drink is tart and cooling.
I've enjoyed many an icy glass of agua de jamaica, that crimson beverage that's so popular in Mexico. But it wasn't until recently, when I've been finding myself in New York City's flower district on a nearly weekly basis, that I considered baking with the main ingredient: hibiscus.
This beautiful cake gets its flavor from an unexpected source: hibiscus flowers.
This drink, from the recently opened New York bar The Tippler, was inspired by Rocket Pops from the ice cream trucks of childhood. Tippling Bros. co-founder Tad Carducci says the challenge was getting the cocktail to taste "something like an actual Rocket Pop, but with sophisticated, complex flavors as well." By layering a refreshing blend of gin, blue curacao, and lemon over a spicy homemade chile-hibiscus syrup, Carducci created a cocktail with great depth of flavor—and a bit of a sense of humor.
The Young Buck combines semi-dry sparking cider and ginger beer for a cocktail that is full of flavor but light in alcohol.
The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink.