Hibiscus Liqueur

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Pair this floral liqueur with something fruity and bubbly for a refreshing summertime alcoholic spritzer.

DIY Homemade Hibiscus and Herb Liqueur
Like a bouquet in a bottle, this brilliant pink homemade liqueur combines fortified hibiscus tea with warming spices and brown sugar syrup. Try sipping it chilled, in small glasses, or mixed with sparkling wine as a spritzer, or as a substitute for Campari in a negroni. Get the recipe:Hibiscus Liqueur. Photo: Philip Friedman
Hands On Time:
15 mins
Total Time:
2 hrs 45 mins
Yield:
4 cups

Hibiscus is a tropical flowering plant known for its beauty and fragrance, but its blossom's citrusy, tart, berry-like flavor makes a refreshing herbal tea that also lends itself to a variety of cocktails and experimentation. Turning hibiscus bloom into a crimson-colored liqueur starts with attaining a cup of dried blossoms, available at most spice or herb stores as well as many online sources. Next, we steep those blossoms in water with cloves, cinnamon, ginger, and orange zest, combine that liquid with a simple brown-sugar syrup, and finish by adding vodka or other grain spirit. Cheers!

Ingredients

  • 1 cup dried hibiscus blossoms

  • 6 whole cloves

  • 2 cinnamon sticks

  • 1-inch piece fresh ginger, sliced into rounds

  • zest of 1 orange

  • 3 cups water, divided

  • 1 cup dark brown sugar

  • 1 ½ cups vodka or grain spirits

Directions

  1. Combine hibiscus blossoms, cloves, cinnamon, ginger, and orange zest with 2½ cups water in a small saucepan. Bring to a gentle simmer over low heat, then remove from heat and let steep for 30 minutes.

  2. Drain off blossoms and spices, discard them, and then let the remaining liquid cool to room temperature. (It should yield about 2 cups.)

  3. Meanwhile, combine brown sugar and ½ cup water in a small saucepan. Heat over medium, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Remove from heat and let cool completely.

  4. Combine the cooled hibiscus mixture, brown sugar syrup, and vodka in a large, clean glass jar or bottle. Seal tightly and shake gently to combine. Chill completely before serving, and store in the refrigerator for up to 1 month.

Chef's Notes

Serving suggestions: Sip chilled, in small glasses, or mixed with sparkling wine as a spritzer, or as a substitute for Campari in a negroni.

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