The Delicious Difference at O'Brien & Brough
Taking the Classics for a Spin
Lead Bartender Jared Dauphinais, O’Brien & Brough, Bristol
Here I used the dried Roselle Hibiscus (Hibiscus sabdariffa) that added amazing color to my garden all summer and infused it into a syrup with baking spices that add warmth to the beautiful pink-hued cocktail. You can easily substitute with hibiscus tea, which is widely available.
Ingredients
- 2 ounces Lime Rock Gin
- ¾ ounce fresh lemon juice
- ¾ ounce spiced hibiscus syrup*
- ½ ounce dry Curaçao
- 1 small egg white
- Soda water to finish
- Optional: Dehydrated hibiscus powder for rim**
Preparation
Add ingredients (excluding soda water) to a bar tin and dry shake (without ice) for 10 seconds, then add ice and shake for 10 seconds more. Pour over fresh ice in a chilled highball glass with a dusted rim and top with soda water. Makes 1 cocktail.
*Spiced hibiscus syrup: Boil 1 cup water in a small saucepot. Remove from heat; add 1 tablespoon dried hibiscus (or contents of 1 hibiscus tea bag); 2 each whole cinnamon sticks and star anise; 5 each whole cloves and whole allspice. Let steep 1 hour and discard solids. Pour infusion into a blender, add 1 cup sugar, blend on low until the sugar is fully dissolved. Pour into a clean glass jar and refrigerate for up to 2 weeks.
**Dehydrated hibiscus powder: Pulse 4 tablespoons dried hibiscus (or hibiscus tea) in a spice grinder until fine, about 15 seconds. Store in a clean jar up to 1 year. For rim, wet ¼ of the outer rim of the glass with a lemon wedge. Roll dampened area in hibiscus powder and gently shake excess.
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