Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Hibiscus (aka Jamaica) in Mixed Drinks


Chris Amirault
 Share

Recommended Posts

Has anyone experimented with hibiscus in mixed drinks? I have been tinkering around with some very strong hibiscus tea, some gingered simple syrup, and a few other things (rum, brandy, bourbon, tequila, cachaca). I can't seem to find any recipes that include it. Ideas?

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

Chris,

I'm very fond of Hibiscus (Jamaica, Jamaican Sorrel, Karkarde...) as well.

Around Halloween last year I came up with what my wife named the Chupacabra.

It's a pretty tasty sour. I don't know if you've experienced this part, but, when I made the hibiscus tea (1 cup rinsed flowers, 3 cups hot water, steep for a couple hours, strain through cheesecloth, squeezing out as much liquid as possible, sweeten with 1 cup sugar) it thickened to a certain extent.

When vigorously shaken it created a fairly stable foam and the drink did have a thickened texture not dissimilar to those made with egg whites.

-Erik

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Link to comment
Share on other sites

Great drink -- and yep, I've noticed that, too, esp if you really squeeze that cheesecloth. I'll have to fiddle with the ratios a bit bc my hibiscus tea isn't sweetened. Ever try that with gingered syrup?

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

Great drink -- and yep, I've noticed that, too, esp if you really squeeze that cheesecloth. I'll have to fiddle with the ratios a bit bc my hibiscus tea isn't sweetened. Ever try that with gingered syrup?

Not yet; but, many of the recipes for Jamaican Sorrel Punch I've found on the internet contain a pretty healthy dose of ginger (and other spices). The next time I make hibiscus tea I'm planning on trying something similar to one of those. Probably spike it with some Wray & Nephew and see how it goes down.

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Link to comment
Share on other sites

Oh, I've had this idea for a drink for a while but haven't had a chance to work out the details.

Add sweetened hibiscus punch to the bottom of a chilled tall glass. Fill with crushed ice. Pour on lime juice and light rum (maybe selzer?), add more ice, top off with dark rum (and maybe angostura bitters).

I have this picture in my head of it starting in three layers.

Maybe call it "Ice Cream for Crow".

:wink:

There's a 1234 rule for this kind of drink. I can never quite remember which is which. I think it is:

1-sweet

2-sour

3-strong

4-weak

added gratuitous beefheart quote.

Edited by eje (log)

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Link to comment
Share on other sites

Has anyone experimented with hibiscus in mixed drinks?

Has anyone come accross Schweppes "African Tonic Water" ? I've only seen it in France so far, I think it's just been launched there.

Its flavoured with hibiscus flowers, is much sweeter than normal tonic water , only a slight quinine flavour and a nice pink colour (if you like that sort of thing).

I find it too sweet by far, but my 99 yr old grandmother likes it. She particularly liked it with calvados (about 50/50) , but also in her gin and tonic (to which she also adds a good dash of Pernod, which given the quality of French supermarket gin is probably a good idea).

Gethin

Link to comment
Share on other sites

When I was in Egypt, they had hibiscus juice everywhere. They drank it like oj. Fairly thick, very rich flavor. kind of reminds me of pomegranate juice. You should be able to find the real stuff, not just the teas, in Middle Eastern stores. Hibiscus juice is something that you serve to guests as part of hospitality, so it shouldn't be too hard to find. We have lots of them around Boston

Maybe with a nice gin...mmm

Link to comment
Share on other sites

  • 1 month later...

This was a quite nice caipirinha variation.

2 oz decent Cachaca

3 mexican or key limes, stemmed and quartered

simple syrup to taste

3/4 oz hibiscus punch*

Mash 'em up limes with a tablespoon of simple syrup. Add some ice and cachaca, shake until well chilled. Check sweetness and add additional simple syrup if necessary. Pour into an old fashioned glass and drizzle hibiscus punch on top. After enjoying lava lamp like effects, swizzle and pretend you are somewhere tropical.

*this time I went with a mexican jamaica punch recipe, but, added some of the spices usually used in jamaican sorrel punch. 1 cup sorrel flowers, 3 cups water, 1 hunk of ginger sliced and crushed, 2 cinnamon sticks crushed, 6 allspice seeds crushed. Bring water to boil, add spices and sorrel. Allow to steep overnight and strain through cheescloth.

edit - clarified instructions.

Edited by eje (log)

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Link to comment
Share on other sites

  • 2 weeks later...

At Flatiron, we do a cocktail called the Hibiscus Swizzle. I use a hibiscus/ strawberry tea made by Serendipitea, and make a syrup out of it by brewing a strong pot of tea, and adding equal parts sugar to the tea. The Swizzle is gin based, and one of our most popular cocktails.

Link to comment
Share on other sites

My local Jamaican take-out place, Jamaican Jerk Hut (featured prominently in the film In Her Shoes with Cameron Diaz) sells both a delicious Ginger Beer (more akin to a Ginger juice that is thick and fibrous like Pineapple juice) and a Sorrel punch. I've made some fabulous cocktails in the past with the Ginger Beer (a Lemon-Ginger Cosmo that was quite delicious), so I'll have to find a way to mess around with some of their Sorrel Punch and see what happens. I can totally see how those flavors would work in a tropical warm weather drink.

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

  • 2 years later...

I was in my local Hispanic supermarket today picking up some dried chilies when I spied the Jamaica. I've had agua de jamaica before, as well as the Jarrito's jamaica flavored soda. But I have never made it before at home. So, I picked up a half pound bag.

For those not totally familiar, Agua de Jamaica is made from the hibiscus flower. It's made like brewing tea. The dried flowers so into hot water, along with sugar, to steep. The end result is a tasty beverage that is very popular south of the [u.S.] border. Popular in the USA, too.

The flavor of it is tart. Like cranberry juice. The color is dead ringer for it as well. I immediately wondered if this could work in cocktails the way cranberry juice does. I was thinking a variation of the Cosmopolitan. Use the jamaica "tea" in place of the cranberry. I think it may also work nicely in a margarita. Just a little splash of it.

Has anyone else ever used this in cocktail?

Jeff Meeker, aka "jsmeeker"

Link to comment
Share on other sites

I was in my local Hispanic supermarket today picking up some dried chilies when I spied the Jamaica.  I've had agua de jamaica before, as well as the Jarrito's jamaica flavored soda.  But I have never made it before at home.  So, I picked up a half pound bag.

For those not totally familiar, Agua de Jamaica is made from the hibiscus flower. It's made like brewing tea. The dried flowers so into hot water, along with sugar, to steep.  The end result is a tasty beverage that is very popular south of the [u.S.] border.  Popular in the USA, too.

The flavor of it is tart. Like cranberry juice. The color is dead ringer for it as well. I immediately wondered if this could work in cocktails the way cranberry juice does.  I was thinking a variation of the Cosmopolitan. Use the jamaica "tea" in place of the cranberry. I think it may also work nicely in a margarita.  Just a little splash of it.

Has anyone else ever used this in cocktail?

I've used hibiscus to make a syrup, then used that in cocktails. I steep the hibiscus in hot water, then strain out the flowers and make a 1:1 syrup with sugar.

1.5 oz gin

.75 oz. lemon juice

.75 oz hibiscus syrup

shake well and strain into a chilled cocktail glass.

top with champagne.

lemon twist.

Marcovaldo Dionysos

Cocktail Geek

cocktailgeek@yahoo.com

Link to comment
Share on other sites

I was in my local Hispanic supermarket today picking up some dried chilies when I spied the Jamaica.  I've had agua de jamaica before, as well as the Jarrito's jamaica flavored soda.  But I have never made it before at home.  So, I picked up a half pound bag.

For those not totally familiar, Agua de Jamaica is made from the hibiscus flower. It's made like brewing tea. The dried flowers so into hot water, along with sugar, to steep.  The end result is a tasty beverage that is very popular south of the [u.S.] border.  Popular in the USA, too.

The flavor of it is tart. Like cranberry juice. The color is dead ringer for it as well. I immediately wondered if this could work in cocktails the way cranberry juice does.  I was thinking a variation of the Cosmopolitan. Use the jamaica "tea" in place of the cranberry. I think it may also work nicely in a margarita.  Just a little splash of it.

Has anyone else ever used this in cocktail?

I've used hibiscus to make a syrup, then used that in cocktails. I steep the hibiscus in hot water, then strain out the flowers and make a 1:1 syrup with sugar.

1.5 oz gin

.75 oz. lemon juice

.75 oz hibiscus syrup

shake well and strain into a chilled cocktail glass.

top with champagne.

lemon twist.

That sounds like another interesting way to use it. I assume that when you steep the flowers, you aren't using sugar since you essentially use that "tea" as the water in a 1:1 simple?

You're drink sounds like a interesting twist to the French 75. Do you have a name for it?

Jeff Meeker, aka "jsmeeker"

Link to comment
Share on other sites

I was in my local Hispanic supermarket today picking up some dried chilies when I spied the Jamaica.  I've had agua de jamaica before, as well as the Jarrito's jamaica flavored soda.  But I have never made it before at home.  So, I picked up a half pound bag.

For those not totally familiar, Agua de Jamaica is made from the hibiscus flower. It's made like brewing tea. The dried flowers so into hot water, along with sugar, to steep.  The end result is a tasty beverage that is very popular south of the [u.S.] border.  Popular in the USA, too.

The flavor of it is tart. Like cranberry juice. The color is dead ringer for it as well. I immediately wondered if this could work in cocktails the way cranberry juice does.  I was thinking a variation of the Cosmopolitan. Use the jamaica "tea" in place of the cranberry. I think it may also work nicely in a margarita.  Just a little splash of it.

Has anyone else ever used this in cocktail?

I've used hibiscus to make a syrup, then used that in cocktails. I steep the hibiscus in hot water, then strain out the flowers and make a 1:1 syrup with sugar.

1.5 oz gin

.75 oz. lemon juice

.75 oz hibiscus syrup

shake well and strain into a chilled cocktail glass.

top with champagne.

lemon twist.

That sounds like another interesting way to use it. I assume that when you steep the flowers, you aren't using sugar since you essentially use that "tea" as the water in a 1:1 simple?

You're drink sounds like a interesting twist to the French 75. Do you have a name for it?

Correct on the sugar. Also on the French 75. That was the inspiration. For some reason, the hibiscus seemed like an asian ingredient, so I called the drink a Tokyo 75. I now know that hibiscus grows from Mexico to Egypt. Ah, well.

Marcovaldo Dionysos

Cocktail Geek

cocktailgeek@yahoo.com

Link to comment
Share on other sites

I infused some gin with hibiscus and created a drink called The Hi-Society

Hi-society

Hibiscus Infused Gin

Sweet Vermouth

Lemon

dash Sugar

3 Generous Dashes Peychauds

Don't remember the ratio sadly, written down somewhere at work.

Simple drink I created early in my bar career, I was slightly influenced by a drink at PDT about 2 years back.

Link to comment
Share on other sites

I've been thinking about jamaica in cocktails recently, too. I was first turned on to the idea by this video from Alberta Straub, but she doesn't give any specific drink recipes to use it. I imagine it mixes well with rum, gin and tequila? I've made a drink a few times with Appleton V/X, lime juice, amaretto and cranberry juice, but you need to use *real* cranberry juice (not the stuff that's been cut with apple juice) for the flavour to come through. I wonder how it would work with agua de jamaica...

Matthew Kayahara

Kayahara.ca

@mtkayahara

Link to comment
Share on other sites

I infused some gin with hibiscus and created a drink called The Hi-Society

Hi-society

Hibiscus Infused Gin

Sweet Vermouth

Lemon

dash Sugar

3 Generous Dashes Peychauds

Don't remember the ratio sadly, written down somewhere at work.

Simple drink I created early in my bar career, I was slightly influenced by a drink at PDT about 2 years back.

That sounds interesting. How did you infuse the gin? Just empty a bottle of gin into a container, add some amount of dried flowers, then steep at room temp for some period of time?

Jeff Meeker, aka "jsmeeker"

Link to comment
Share on other sites

I infused some gin with hibiscus and created a drink called The Hi-Society

Hi-society

Hibiscus Infused Gin

Sweet Vermouth

Lemon

dash Sugar

3 Generous Dashes Peychauds

Don't remember the ratio sadly, written down somewhere at work.

Simple drink I created early in my bar career, I was slightly influenced by a drink at PDT about 2 years back.

That sounds interesting. How did you infuse the gin? Just empty a bottle of gin into a container, add some amount of dried flowers, then steep at room temp for some period of time?

we used to steep two teaspoons in a liter of gin for 40 minutes but if you shake vigorously you can probably be done in 30 seconds because it starts to infuse really fast.

i like the hibiscus & spice blends but too much mono hibiscus reminds me of hawaiian punch and socialism. my favorite contrast for spiced hibiscus is caraway aquavit like linie or o.p. anderson.

hibiscus and juniper can be tasty but in a hot drink that i put on the menu i added a potent spruce tree honey for its exotic shades of piney freshness-meets molasses

abstract expressionist beverage compounder

creator of acquired tastes

bostonapothecary.com

Link to comment
Share on other sites

I've made a drink a few times with Appleton V/X, lime juice, amaretto and cranberry juice, but you need to use *real* cranberry juice (not the stuff that's been cut with apple juice) for the flavour to come through. I wonder how it would work with agua de jamaica...

Finally got around to trying this out last night:

2 oz. Appleton V/X

3/4 oz. amaretto

1/2 oz. lime juice

1/2 oz. hibiscus tea (1/4 cup dried hibiscus flowers and 2 Tbsp. brown sugar in 2 cups of water, brought to a simmer and steeped for about 3 hours, then strained and chilled)

I quite liked it, and my guests seemed to as well. The flavours all married very nicely.

Matthew Kayahara

Kayahara.ca

@mtkayahara

Link to comment
Share on other sites

I currently have a cocktail on the list at Chick's called "Le Fleur Rouge". It's a hibiscus infused daiquiri variant. A put about 1/3 cup of crushed jamaica into a bottle of Appleton V/X at the start of a shift. I leave it right next to the register so it's constantly in my view/in my way. Every time I go near it I shake it hard. 5 or 6 hours later, when I have time, I strain it through a fine bar strainer, rinse out the bottle with a little Appleton white and then water to remove the little bits. Funnel the now screaming red and floral scented rum back into the bottle. Then I make the drinks with it.

Le Fleur Rouge

2 oz. hibiscus infused Appleton V/X

.75 ounce homemade lime cordial

.5 ounce fresh lime

.5 ounce Demerara simple syrup

.25 ounce Luxardo maraschino

2 dashes Fee Brothers Cherry bitters

Shakes and strain into a cocktail glass. Garnish with a lime wedge. Looks very beautiful in the glass - bright red and smells delicious. Tastes like a red popsicle!

Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

Katie, that sounds great. Good thing my bottle of Appleton V/X is almost empty! Would I be able to sub Rose's for your homemade lime cordial?

Thanks Matthew. You could totally sub the Rose's if you wanted to, but the recipe for the Homemade Lime Cordial is both pretty easy and tastes a heck of a lot better, IMHO. The homemade is less sweet than the Rose's too, I think, so you might want to be careful if subbing in the Rose's. I guess you'd have to make the cocktail and try it out and see if it was too sweet for you. I tried to proportion the recipe so that the juice of the lime wedge garnish (1/8 of a regular sized lime, squeezed and plopped into the glass) would be just enough to make it taste perfect to my palate. YMMV.

Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites

 Share

  • Similar Content

    • By SobaAddict70
      I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite.
      Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
      Any suggestions?
      Soba
    • By Smarmotron
      What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
    • By Eldictator
      Any ideas on how I could put a honey centre in a jelly pastille
    • By Keith Orr
      Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
      I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
      Sorta Secret Aardvark Sauce
      1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
      1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
      1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
      1 cup of finely diced white onion
      1/4 cup of yellow mustard
      1/3 cup of sugar
      2 teaspoons of Morton’s Kosher Salt
      1 teaspoon of black pepper
      13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
      2 teaspoons curry powder
      1 cup of water when cooking
      5 or 6 cloves of garlic - roasted if you've got it
      Put it all in the crockpot on high until everything is tender. About 3 hours  Note: I used the crockpot so I don't have to worry about scorching it while it cooks. 
      Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
      Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
      I've thought about making this with peaches or mangoes too, but haven't tried it yet.
       
      Edited for clarity on 11/9/2020
       
      Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
      ( RG2003 )
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...