Jamaicans, Cubans and Mexicans for example all know how wonderful juice made from dried hibiscus flowers tastes- refreshing, a bit tart and a gorgeous ruby red colour, this juice (known as jugo de Jamaica) is a staple thirst-quencher on any hot summer’s day. Now a family-operated company based out of Sydney, Australia has taken the beautiful flower to a whole new level by offering Wild Hibiscus- Flowers in Syrup. All-natural, edible hibiscus flowers from the Australian outback are grown using sustainable farming methods and packed in a cane sugar syrup for a beautiful new twist in the edible garnish market.
Wild Hibiscus Syrup in Cocktails or Savoury Preparations
Used in cocktails or savoury preparations, these flowers are not only beautiful to look at (especially when you drop one flower in a champagne flute with a little syrup and top up with bubbly), they’re delectable too. This is exactly how the whole flowers in syrup story started- with company founder Lee Etherington dropping a flower into a glass of champagne at a dinner party in Australia and discovered how the libation’s bubbles actually “opened” the hibiscus flower to reveal a stunning crimson centerpiece in a glass. And best of all- you consume exactly three ingredients in every hibiscus in syrup flower: the wild flower, cane sugar and water; all pronounceable and all delicious. The flowers have a berry like flavour and are tender – it’s like having an exotic piece of fruit in your glass.
The flowers can be used in other cocktails too (see below) and in savoury recipes. Imagine a Valentine’s cocktail for your beloved using a Wild Hibiscus flower – he or she will be tickled crimson.
Canadian mixologist Danielle Tatarin has worked with Wild Hibiscus in creating a few fantastic cocktails, perfect for any special occasion where the wow factor is key.
Here’s one of her sweet recipes that will find your beloved cozying up to you faster than you can say those three magic words! Recipe courtesy of the Wild Hibiscus Flower Company.
Embrace Cocktail Recipe created by Danielle Tatarin
Ingredients
- 2 oz Pinky Vodka
- 2 oz Pear Nectar
- ¼ oz Hibiscus Syrup (from the Wild Hisbiscus Flowers in syrup)
- ¼ oz fresh lime juice
- 2 basil leaves
- Splash soda water
- 1 Hibiscus flower per glass
- Pear spear
Method:
- Shake all ingredients on ice with the exception of the soda, hibiscus flower and pear spear.
- Strain over crushed ice in a martini glass and top with a splash of soda.
- Stuff a hibiscus flower with a long pear spear, then place on side of glass to garnish.
- Pear Spear: cut a piece of fresh pear lengthwise about 3” long and ½” wide. Use to spear flower.
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