Enjoy the tantalising Hibiscus Blossom

Enjoy the tantalising Hibiscus Blossom (Photo: iStock)

Another Friday, another cocktail, so let us make this tantalising hibiscus blossom

Ingredients:

Tanqueray no 10  - 60ml

Hibiscus syrup  -30ml

Fresh ginger juice 20ml

Fresh lemon juice - 30ml

Stoney/ginger Ale top up (optional)

Hibiscus Syrup recipe

Dried Hibiscus -60g

Caster sugar  - 500g

2 cinnamon sticks

5 Cloves

Procedure:

Fill a cocktail shaker with 3/4 ice cubes, add in the Tanqueray no 10, hibiscus syrup, fresh ginger juice and freshly squeezed lemon juice and give it a vigorous shake for about 30 seconds

Strain your drink into a lowball glass filled with ice

For a sweet palate top up with either Stoney or ginger ale

Garnish with dried hibiscus flowers

How to make the Hibiscus Syrup:

Combine the Caster sugar, hibiscus flowers, cinnamon sticks, cloves and water in a small pot

Bring to a boil and let it simmer for ten minutes

Strain your syrup in a clean container and allow to cool before use

You can keep the hibiscus remains and use them for garnishing

For a non-alcohol version simply omit the gin

Add water 500g to the hibiscus syrup recipe.