Holiday Cocktails Add Glamour To Festivities

Dec. 15, 2009 - PRLog -- With a taste reminiscent of raspberry and rhubarb, the flower and syrup elevate your libation to the status of hottest trend -- a.k.a. the wildly popular designer cocktail. Before you know it, you’ll be hosting the best party of the season serving this delicious cocktail trio:   Hibiscus Sangria (a fragrant twist on a traditional favorite), Spicy Petal Pepper Punch (pink peppercorns add intriguing zest) and Hibiscus Sparkler (offering a perfect balance of seasonal flavors).  To serve punch bowl style, simply multiply ingredient amounts by number of servings (let your guests top sangria and punch with a splash of soda water); prepare garnishes in advance and have artfully displayed.   Our holiday cocktails were created by talented mixologist Danielle Tatarin (www.designercocktail.com).
 
Hibiscus Sangria

4 oz Pinot Gris
1/2 oz Poire Williams Liqueur
1/2 oz Grand Marnier
1/2 oz Syrup from Wild Hibiscus Flowers In Syrup
2 fresh orange slices
2 fresh pear slices
1 Wild Hibiscus Flower

Build ingredients over ice in a wine glass.  Add fruit and stir all ingredients together. Garnish with a Wild Hibiscus Flower. Optional: Top with soda water. Serves 1.  


Wild Hibiscus Peppered Petal Punch

1 tsp Pink Peppercorns
1 oz Gin
1/2 oz Cognac
1/4 oz Lichi Liqueur
2 oz Fresh Pink Grapefruit Juice
1/4 oz Wild Hibiscus Flowers In Syrup
Dash Peychauds Bitters
Soda water
Wild Hibiscus Flower
Lychee Fruit

Crush peppercorns at the bottom of a mixing glass with a muddler. Add all liquid ingredients with the exception of the soda water and shake vigorously for 10 seconds. Double strain into a punch cup or pond glass & top with soda water. Garnish with a Hibiscus Flower stuffed with Lychee fruit on a skewer.

Hibiscus Sparkle

5 oz Sparkling Apple Cider (Alcoholic or Non-Alcoholic)
Wild Hibiscus Flower
1/4 oz Wild Hibiscus Syrup
Dash Fee Brothers Rhubarb Bitters


Pour chilled sparkling cider into champagne flute with wild hibiscus flower. Add dash of rhubarb bitters and finish with drizzle of wild hibiscus syrup.

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