Strawberry Hibiscus Blossom

配料

This one turned out too pretty not to share. Clean, floral, and deep ruby red — exactly the kind of cocktail I love in a coupe.

The flavor? Bright strawberries with a little tartness from hibiscus and lemon, held together by the botanicals in gin. No pulp, no cloudiness, just pure color and balance.

Recipe:

2 oz Gin

¾ oz Strawberry Hibiscus Syrup

½ oz Fresh Lemon Juice (double strained)

Optional: 1 dash of orange bitters

Shake with ice, fine strain into a chilled coupe, and garnish with an edible flower if you have one. It’s light, smooth, and super photogenic.

And here’s how I made the syrup — it’s simple:

Strawberry Hibiscus Syrup:

1 cup strawberries

1 tbsp dried hibiscus petals

1 cup sugar

1 cup water

Simmer everything on low for about 15 minutes. Don’t boil. Strain really well — first with a fine mesh strainer, then again through a coffee filter to keep it crystal clear. Let it cool, bottle it, and store in the fridge. It lasts about 2 weeks and works beautifully in gin, vodka, or even soda water.

More experiments coming soon…