Rosé Velvet

sweet · smooth & subtle · syrupy · serves 1 cocktail

This one keeps things simple: a smooth, quiet spirit settles into a bath of coconut and cream, with Hibiscus Flower Syrup doing double duty as both sweetener and blush of color. No demerara here, just soft, syrupy sweetness with a tart little wink underneath. A nightcap in the truest sense.

Ingredients

• 1 1/2 oz coconut rum (or other smooth, subtle aged rum)
• 3/4 oz Hibiscus Flower Syrup
• 1 oz coconut cream
• 1/2 oz heavy cream
• 1 dash vanilla bitters
• pinch of salt
• dried hibiscus flower or shaved coconut, for garnish

Method: shaken
Glass: coupe glass

Instructions

1. Add the rum, Hibiscus Flower Syrup, coconut cream, heavy cream, bitters, and salt to a shaker without ice. Shake for 10 seconds to combine and start to emulsify the cream.
2. Fill the shaker with ice and shake vigorously until ice-cold and frothy (15–20 seconds).
3. Strain into a chilled coupe glass.
4. Garnish with a dried hibiscus flower or a pinch of shaved coconut.

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Hibiscus Crown

floral · strong & potent, yet smooth · crisp · serves 1 cocktail

A gin cocktail that isn't shy about it. Full-strength but smooth, this one lets a good botanical gin do the heavy lifting while Hibiscus Flower Syrup blooms loud and clear up front. A crisp pour of dry sparkling wine on top keeps a strong drink feeling light.

Ingredients

• 2 oz botanical gin
• 1/2 oz Hibiscus Flower Syrup
• 1/2 oz fresh lemon juice
• 2 oz dry sparkling wine, chilled
• candied hibiscus flower or lemon twist, for garnish

Method: shaken, then topped
Glass: coupe glass

Instructions

1. Add the gin, Hibiscus Flower Syrup, and lemon juice to a shaker filled with ice. Shake until ice-cold (15 seconds).
2. Strain into a chilled coupe glass.
3. Top with the sparkling wine.
4. Garnish with a candied hibiscus flower or a lemon twist.

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Black Bloom

dry & bitter · harsh & fiery · rich · serves 1 cocktail

Dry, bitter, and not particularly interested in apologizing for it. A bold amaro and a high-proof spirit set the tone, with just a whisper of Hibiscus Flower Syrup adding tart depth rather than sweetness. An egg-white shake gives this fiery pour a rich, cloud-topped finish.

Ingredients

• 2 oz overproof rye whiskey (or mezcal)
• 3/4 oz dry, bitter amaro (such as Campari)
• 1/4 oz Hibiscus Flower Syrup
• 1/2 oz fresh lemon juice
• 1 egg white (or 3/4 oz aquafaba)
• 2 dashes aromatic bitters
• dehydrated lemon wheel, for garnish

Method: dry shaken, then shaken
Glass: rocks glass

Instructions

1. Add the whiskey, amaro, Hibiscus Flower Syrup, lemon juice, and egg white to a shaker. Dry shake (no ice) vigorously for 15 seconds to emulsify.
2. Add ice and shake again until ice-cold and frothy (15–20 seconds).
3. Double-strain into a rocks glass.
4. Dot the foam with the aromatic bitters and garnish with a dehydrated lemon wheel.

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Firebird Bloom

spicy · strong & potent · crisp · serves 1 cocktail

Heat first, questions later. Jalapeño-infused tequila brings real spice, Hibiscus Flower Syrup adds tart floral color without cooling things down. Strong, sharp, and a little reckless.

Ingredients

• 2 oz jalapeño-infused tequila blanco (or blanco tequila with 2 muddled jalapeño slices)
• 1/2 oz Hibiscus Flower Syrup
• 1 oz fresh lime juice
• 1/2 oz orange liqueur
• Sugar salt rim

Method: shaken
Glass: rocks glass

Instructions

1. Run a lime wedge around the rim of a rocks glass, dip it in the sugar salt, then fill the glass with fresh ice.
2. Add the tequila, Hibiscus Flower Syrup, orange liqueur and lime juice to a shaker filled with ice. Shake until ice-cold (15 seconds).
3. Strain into the rimmed glass.