Tropical Hibiscus

Making the recipe

GLASSWARE: COUPETTE
ICE: NONE
GARNISH: DRIED ROSE PETALS

Sugar Syrup

Ingrédients

Sugar – 1 kg
Water- 75 cl

Put the sugar and water in a saucepan and stir until sugar is dissolved and liquid is clear.
Boil for approx. 5 min.
Let cool, then pour into a bottle and seal tightly with a lid.
Hibiscus-infused vodka

Remove about 10 cl from a bottle of vodka. Place dried hibiscus fl owers in the bottle (to fi ll about 20% of the bottle). Shake and leave to infuse for 48 hours or until desired fl avor is achieved. Filter
Preparation

Ingrédients

Hibiscus-infused vodka – 4 cl
Fresh lemon juice – 2 cl
Sugar Syrup – 1.5 cl
Lychee frozen puree – 3 cl
Alpro barista coconut milk – 3 cl

Remove about 10 cl from a bottle of vodka.
Place dried hibiscus fl owers in the bottle (to fi ll about 20% of the bottle).
Shake and leave to infuse for 48 hours or until desired fl avor is achieved.
Filter.