BLACKBERRY BEAUTY

4 months ago

48

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Blackberries ain’t just for a Bramble cocktail. Especially considering who actually has Crème de Mûre in his home bar, please?

This fluffy, light drink is basically a Blackberry Sour. Instead of using simple syrup, I swapped it out for some Hibiscus syrup to give the drink a nice floral and flavor.

Oh did I say hibiscus syrup? Well, you don’t necessarily have hibiscus syrup in your home bar, of course. But you can easily make hibiscus syrup yourself. Just let me know if you need the recipe for it, okay?

Recipe:
60ml-2oz FRUITY GIN
22.5ml-0.75oz LEMON JUICE
15ml-0.5oz HIBISCUS SYRUP
5 BLACKBERRIES
1 EGG WHITE or VEGAN FOAMER

Muddle blackberries in base of shaker. Add all ingredients and wet shake with large ice cubes first. Strain back into shaker and dry shake. Reverse shake makes the better foam. Fine strain into chilled Nick and Nora glass.

Express a lemon peel over your drink and garnish with a lemon twist.

Cheers!

4 Comments

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Rhae 10 weeks ago

Would you mind sharing the recipe for your hibiscus syrup?

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- vanessalopez
  10 weeks ago
  
  Ingredients: 1 cup dried hibiscus flowers 4 cups water 1 cup granulated sugar (you can adjust this to taste) 1 tablespoon lemon juice (optional, for added flavor) Instructions: -Rinse the Hibiscus Flowers: Give the dried hibiscus flowers a quick rinse under cold water to remove any dust or debris. -Boil the Water: Bring the 4 cups of water to a boil in a medium saucepan. -Add the Hibiscus Flowers: Once the water is boiling, add the hibiscus flowers. Reduce the heat to low and let it simmer for about 15-20 minutes. This will help extract the flavor and color from the flowers. -Strain the Mixture: After simmering, turn off the heat and let the mixture cool slightly. Then, strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl or pot to remove the flowers. -Add Sugar: Return the strained liquid to the saucepan and add the sugar. Stir until the sugar is completely dissolved. -Add Lemon Juice (Optional): If you're using lemon juice, add it now and stir well. -Cool and Store: Let the syrup cool to room temperature. Once cooled, pour the syrup into a clean, airtight bottle or jar and store it in the refrigerator. It should keep for about 2-3 weeks.
  
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