WILD HIBISCUS ROYALE
This drink was first served at the legendary Dorchester Hotel in London, England
where it remains the most popular Champagne cocktail on the menu.
Wild Hibiscus Flower garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne
Muddle mint in the Champagne flute and discard mint (squash some leaves around inside the glass).
Place Wild Hibiscus Flower in bottom of glass and stand upright.
Add rose water and some bruised torn mint pieces.
Top with Champagne.
Lastly, carefully pour in the syrup which will graduate from crimson at the bottom to light pink at the top.
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WILD HIBISCUS SEA URCHIN COCKTAIL
Recipe courtesy of Danielle Tatarin
1 oz Vodka
½ oz Campari
1 oz Blue Curacao Syrup or ½ oz Blue Curacao liqueur and ½ oz simple syrup
½ oz lime juice
Soda water
Honey foam
Wild Hibiscus Flower and Syrup
Shake vodka, Campari, Blue Curacao and lime juice for 10 seconds and strain into a chilled martini glass
Top with soda water
Finish with honey foam and a drizzle of Wild Hibiscus Syrup
‘Sea Urchin’ Garnish
Twist a 1 inch piece of orange peel (pith removed) and insert into a Hibiscus Flower so that the top of the peel is sticking out and curled end is coming out at both ends of the flower.
Place the flower upside down hanging on the side of the cocktail glass or place
submerged in the cocktail to reveal itself as the cocktail is consumed.
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ADAM and EVE MARTINI
The Forbidden Fruit...The Wild Flower
2 oz Vodka
3 oz apple puree
1 oz Wild Hibiscus Flower syrup
Wild Hibiscus Flower
Maraschino Cherry
Mint
1 chopstick
Stuff Wild Hibiscus Flower with the cherry and skewer from side to side with the chopstick.
Shake all ingredients together with ice.
Strain into a chilled martini glass and lay chopstick garnish across the glass.
Insert sprig of mint into Wild Hibiscus Flower and cherry garnish.
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MOTHERLY LOVE MIMOSA PUNCH
5 oz St. Germain Elderflower Liqueur
5 oz Pink Grapefruit Juice
2 1/2 oz Wild Hibiscus Syrup and 1 Wild Hibiscus Flower
1 Bottle Brut Champagne or Dry Sparkling
Mix ingredients in punch bowl with large block of ice.
Garnish each flute with Wild Hibiscus Flower and long grapefruit zest (for best results twist the grapefruit zest and roll in plastic wrap; store in the freezer before service to keep the twist shape). For a sweeter drink adjust the Wild Hibiscus Syrup to taste and try using a Rose Sparkling Wine or Champagne.
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SUGAR DADDY
2 1/2 oz Gin
1 oz lime juice
1 oz Framboise Liqueur
1/3 oz Wild Hibiscus Syrup
Fine sugar
Maraschino Cherry
Mint
Wild Hibiscus Flower
Swizzle stick
Muddle mint in a margarita glass.
Rim glass with Wild Hibiscus syrup and fine sugar.
Skake gin, lime juice, and Framboise in a cocktail shaker with ice and strain into glass.
Stuff Wild Hibiscus Flower with cherry and mint tip so that the mint is showing out from the top of the flower.
Skewer onto a short swizzle stick.
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CLASSIC WILD HIBISCUS CHAMPAGNE COCKTAIL
For a spectacular cocktail at any dinner, event or party simply:
1. Place a whole Wild Hibiscus Flower pointy end up in the bottom of a Champagne flute (so bubbles will flow up through hole at the base of the flower).
2. Add your preferred bubbly (not sweet or extra dry).
3. For final drama add a small dash of syrup from the jar to a desired crimson color (for expensive bubblies just add a flower) and enjoy! All of the bubbles will stream off the flower creating a beautiful visual effect and don't forget to eat your flower after finishing the cocktail!
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WILD HIBISCUS FLOWERS with CHEVRE, CHIVES & BLACK PEPPER APPETIZER
Makes 11 servings
1 jar (200 ml) Wild Hibiscus Flowers in Syrup (11 flower jar)
1 small (8 oz) Chevre roll (goat's cheese)
Chives cut into 2 inch pieces
Fresh black pepper
Drain Hibiscus Flowers and set aside (reserve syrup for other applications like vinaigrettes or pancake drizzle).
Pinch off small amounts of cheese to roll into 11 equal sized balls and then gently push a ball of Chevre into each reserved Wild Hibiscus Flower. Lay a cut chive piece across the top and then grind a sprinkle of fresh black pepper across the top. Serve immediately or prepare ahead of time.
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WILD HIBISCUS, WARM BRIE & ALMOND CROSTINI
Makes 20 to 24 pieces
1 jar (200 ml) Wild Hibiscus Flowers in Syrup
1 small (8 oz) wheel brie cheese
20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)
3/4 cup sliced almonds, with skin
Garnish: fresh thyme or snipped chives
Preheat oven to 450°F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.
Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice.
Spread the almonds in a flat dish.
Press the brie firmly onto the bread slices then, face down, into the almonds. Place on a baking sheet.
Bake until the brie is soft, bread is crispy, and the nuts are lightly toasted, about 4 to 6 minutes.
Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.
*To thicken syrup, put it in a small sauce pan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.
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WILD HIBISCUS SALAD with POPPY SEED DRESSING
Makes 4 to 6 starter servings
1 jar (200 ml) Wild Hibiscus Flowers in Syrup
1 tsp poppy seeds
1 tsp Dijon mustard
2 tbsp cider vinegar
3 tbsp olive oil
salt & pepper
6 cups mixed salad greens (about one 5 oz bag)
1 large orange, peeled and diced
Drain hibiscus flowers and reserve syrup. Cut each flower into quarters, set aside.
Combine the poppy seeds, mustard and cider vinegar in a large bowl. Add 1/4 cup of the reserved syrup.* Whisk in the olive oil and season to taste. Add the greens to the dressing and gently toss. Divide among plates and scatter with orange pieces and hibiscus flowers. Serve immediately.
*Save remaining syrup to add to cocktails or lemonade.
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GRILLED CHICKEN & WILD HIBISCUS SKEWERS
with SASSY GINGER DIPPING SAUCE
Makes 4 skewers
1 jar (200 ml) Wild Hibiscus Flowers in Syrup
1 tbsp finely minced or grated fresh ginger
1/2 to 1 tsp hot sauce
3 green onions (scallions)
1 to 1 1/4 lb boneless, skinless chicken breast, cut into 32 pieces
oil as needed
salt and pepper
4 metal skewers or 10 inch heavy wood skewers soaked in water
Drain hibiscus flowers, reserving syrup in a small bowl.
To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.
Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.
Preheat grill to medium-high heat. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.
*Cut one flower in half if needed; jars contain approximately 11-12 flowers.
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WILD HIBISCUS BERRY SUNDAE
Makes 4 servings
1 jar (200 ml) Wild Hibiscus Flowers in Syrup
1 pint Vanilla ice cream
1 cup fresh raspberries or quartered strawberries
whipped cream
chopped pistachio nuts (optional)
Drain hibiscus flowers and reserve syrup. Cut each flower in half.
Scoop ice cream into 4 bowls. Scatter with berries and then drizzle with the hibiscus syrup. Top with a pouf of whipped cream and scatter with wild hibiscus flowers and pistachios. Serve immediately.
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WILD HIBISCUS CHEESECAKE
Makes 1 9-inch cheesecake
1 jar (200 ml) Wild Hibiscus Flowers in Syrup
Crust
1 cup graham cracker meal
2 tbsp butter, melted
2 tbsp superfine or baker's sugar
Cake Layer
1 cup sugar
3 packages (8 oz each) cream cheese, softened
3/4 cup reserved hibiscus syrup
4 eggs
1 cup sour cream
3 tbsp flour
Preheat oven to 350°F. Drain hibiscus flowers and reserve syrup. Cut each flower in quarters.
For crust: Mix together graham crackers, butter and sugar, and pat into bottom of 9-inch spring-form pan.
For cake layer: Beat together sugar and cream cheese until fluffy, then mix in the reserved syrup. Beat in eggs, one at a time. Mix in sour cream and flour until smooth. Pour into crust and bake in lower part of oven about 35-45 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.
To serve: Cut with a cake knife dipped in hot water. Scatter slices of cheesecake with hibiscus flowers. Store leftover cheesecake refrigerated.
PRESSED FOR TIME - BUY A CHEESECAKE & GARNISH WITH WILD HIBISCUS FLOWERS.
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Additional Info: Wild Hibiscus Flowers in Syrup is a shelf stable product. Refrigerate after opening and consume within 3 months. They are heat stable and keep colour, shape and texture when used in recipes that require heat. The flowers are stable away from their syrup and will not turn brown. There are only 3 ingredients - flowers, cane sugar, and water with only sustainable farming practices used and the flowers are fresh picked (not dried before processing) which ensures bright colour and flavour. Wild Hibiscus Flowers in Syrup have a raspberry/rhubarb flavour with a lovely firm but pliant texture and can easily be manipulated (even turned inside out) for unique presentations.
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