When ‘Oscar’ and I attended the Michelin Gala in San Francisco, we were greeted at the door with the most luscious delicious decadent ruby-colored sparkling wine cocktail. I had to know what it was, so I asked one of the bartenders as he made my third drink— yes, my third. Occasionally, if something is really good, I will indulge.
He showed me a bottle of hibiscus syrup complete with hibiscus blossoms floating around the bottom of the bottle like little red octopi. So cute! Except I refuse to eat octopi because I can’t bring myself to eat anything as smart or smarter than a dog. And there’s the matter of, you know, tentacles…
Regardless, within hours after the gala I’d found an online distributor for dried hibiscus blossoms and I’d ordered 16 ounces, which, frankly, is a shitload of hibiscus blossoms. Which I guess means I’ll be drinking a shitload of sparkling wine with hibiscus syrup. I’ve already begun. Check out Mountain Rose Herbs. They have some pretty pretty edibles.
After studying the matter for a few days, this is the version I created. I may add lemon peel to the next batch.
1 cup dried hibiscus blossoms – press into a 1 cup measure
4 cups water
1 cup sugar
4 whole cloves
Put all ingredients into a saucepan. Bring to a simmer. Turn the heat way down and cover. Barely simmer for 15 minutes. Turn off the stove and let the syrup sit, covered, for another 5 minutes. Let cool. Strain and pour the syrup into jars. Toss the whole cloves but return the blossoms to the syrup. Refrigerate. Add to sparkling wine or sparkling water as desired.
This is great stuff. Opened a whole new world of drinking for me.