So how weird is this quarantine thing...? On the bright side of things, at-home happy hour is making a strong comeback! Wineries, bartenders and home drink enthusiasts alike are mixing up drinks and sipping on spirits from the comfort of their own home. And why not? There is so much mixology creativity happening right now!
I’ve started hanging out at little cantina near my kitchen (my bar cart) and experimenting with all of the booze in my liquor cabinet – and whatever else I can find in my cabinets and garden! It’s been interesting, and fun. This weekend I discovered some dried hibiscus flowers in the cupboards and knew I could make something beautiful and unique.
The Hibis-Kiss was born! This gorgeous hot pink cocktail is made with Empress gin, with fresh lemon juice, hibiscus syrup, and sparkling lemon soda. It’s so refreshing and perfect for this lovely spring weather. I think this hibiscus lemonade cocktail would also make for a beautiful Easter beverage! Want it mocktail style? You could substitute more sparkling water in place of the gin or use Seedlip (a non-alcoholic spirit).
Hibiscus plants yield big, colorful flowers. One of these plants actually grows in my yard, so I used one of the flowers for a photo garnish. Isn’t the pink color stunning? I’d love a pair of heels in that color, seriously. And how about a shade of lipstick? For a super-hot date night, of course. So there you have it: HibisKiss. One sip of this sultry spring cocktail and you’ll realize that staying at home isn’t so bad. It’s kind of awesome.
I hope you enjoy this drink and if you make it, please tag me on Instagram @lovehappyhour. Stay sane and stay sipping!
HibisKiss Lemonade Cocktail
(makes 1 drink)
2 oz Empress Gin or other favorite dry, floral gin
2 oz fresh lemon juice
*1.5 oz Hibiscus syrup
2 oz lemon flavored sparkling water
1 cup sugar
1 cup water
1/4 cup dried Hibiscus flowers
*Bring water, sugar and Hibiscus flowers to a boil, then lower to a simmer for about 3-5 minutes (or until all sugar is dissolved). Turn off heat and steep/cool for up to 10 minutes. Strain out flowers and keep in an air-tight container for up 1-2 weeks in the fridge.
flowers (non toxic)
Using a cocktail shaker filled with fresh ice, layer ingredients above. Add top and shake well three times. Remove top and empty contents into glass. Top with sparkling water and give a gentle stir. Garnish. Enjoy.