This recipe is going to resemble this cocktail: short and sweet
- 1.75 oz mild Irish whiskey (like Hell-Cat Maggie)
- .75 oz fresh squeezed lemon juice
- 1 oz Hibiscus simple syrup (ingredients and directions follow)
- 1 cup light brown sugar
- 1.5 cups water
- 1 cup dried hibiscus flowers (can be obtained from Frontier herb company and some specialty groceries)
Hibiscus simple syrup should be prepared ahead of time by bringing water, sugar, and flowers to a boil in a saucepan over high heat. Stir until the sugar dissolves and then let boil for an additional minute. Remove from heat, and let sit at room temperature for at least an hour (or up to 24 hours, covered).
*When not in use, keep simple syrup refrigerated
To prepare the cocktail, combine .75 oz lemon juice (usually about half a medium lemon), 1.75 oz whiskey, and 1 oz pre-made hibiscus simple syrup in a cocktail shaker with ice, and shake 10-15 seconds. Strain into a glass, and (if you can find them) serve with a fresh hibiscus flower or other edible flower garnish.