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Epicurious

Hibiscus Cordial

Hibiscus is used throughout the Middle East and Latin America to make a ruby-red herbal tea. You can find the flowers at a tea or herb retailer. This hibiscus cordial is the brainchild of our bar manager and long-time friend Robert Krueger. This cleverly designed cordial brings out a rich color, beautiful floral notes, and a nice citrus flavor from the dried hibiscus flowers. It’s the main ingredient in Rob’s Roselle cocktail (page 71). Vodka and brandy serve to fortify the cordial for longer use.

Recipe information

  • Yield

    makes about 1 quart

Ingredients

2 cups water
1/2 cup dried hibiscus flowers
1 1/2 pounds superfine sugar
2 1/2 ounces 100-proof vodka
2 1/2 ounces VS cognac

Preparation

  1. Bring the water to a boil in a medium saucepan over high heat. Decrease the heat and add the hibiscus flowers and sugar; stir until the sugar is entirely dissolved. Remove from the heat and allow to cool. Add the vodka and cognac, then strain and bottle immediately.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsCognacBrandyAlcoholBeveragesVodkaHibiscusHerbs & SpicesMake AheadCookbooks
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