Practice makes perfect, kids. And lemme tell you, the difference between my first attempt at creating a recipe for a Ginger Hibiscus Martini is absolutely the best example of this. Because, and I am not employing any hyperbole whatsover, it was out and out nasty. Too bitter, too spicy and too strong – it just didn’t work.
Mama didn’t raise no quitter, and back to the drawing board I went. This time around, rather than steeping hibiscus in hot water, I infused a simple syrup with the rosy petals and rounds of ginger, creating a gorgeous, ruby-colored sweetener for the martini. Tessa said tasting it made her feel like a hummingbird – I took this as a compliment ;)
This martini is exotic, lovely and can be made stronger or weaker depending on your mood. If you’re back on the wagon, you can mix this syrup with orange juice and sprite for a refreshing cocktail minus the potent potables. And you SNL fans, feel free to insert your favorite Alec Trebek insult in your best Sean Connery voice. “I’ll take the rapists for 500, Alex.”
Ginger Hibiscus Martini
1 part ginger hibiscus simple syrup (see recipe below)
1 part cranberry juice
2 parts vodka
Fill a martini shaker with ice. Combine 1/3 c. of syrup, 1/3 c. of cranberry, and 2/3 c. of vodka. Squeeze in half a lime. Shake and strain into martini glasses. Garnish with lime rounds.
Ginger Hibiscus Simple Syrup
1 c. of water
1 c. of sugar
3 in. of fresh ginger, sliced in 1/4 in. rounds
1/4 c. of hibiscus flowers
Bring all ingredients to a boil and simmer for 5 minutes. Turn off and strain into a tupperware. Pop in the fridge to chill before using.