An Hibiscus Grapefruit Cocktail
It’s my mom’s birthday and that means it’s time to load up the car and head to Pinehurst, NC for the weekend. This year I thought it would be fun to design my mom a signature cocktail as part of her present. Recently we have both fallen back in love with the Greyhound cocktail so this is my twist on the classic.
There’s no place like home, there’s no place like home.Dorothy, The Wonderful Wizard of Oz
I add hibiscus simple syrup and a little ginger liqueur to brighten up the distinctly bitter cocktail. The finished product is vibrant and fragrant with a rose petal sugared rim.
Ruby Red Slipper
- 1.5 oz vodka
- .5 oz Canton ginger liqueur
- Grapefruit bitters optional
- 1 oz hibiscus simple syrup
- Juice of one ruby red grapefruit
- Rose sugar for rim
- Rim a rocks glass with the rose sugar; I use two saucers for this—I fill one with a little water and the other with the rose sugar. Dip your glass rim down into the shallow water then immediately into the rose sugar. Set aside.
- Fill a cocktail shaker ¾ with ice and add 3 shakes of grapefruit bitters.
- Add the vodka, Canton, grapefruit juice, and hibiscus simple syrup.
- Seal and shake vigorously for at least 15 seconds.
- Add fresh ice to your sugar rimmed rocks glass and double strain the mixture.
- If need be, top with more grapefruit juice or a splash of club soda. Enjoy!
1/4 cup sugar
1 cup dried hibiscus flowers
Steep dried hibiscus flowers in one cup boiling water for 15-20 minutes.
Remove dried flowers so that only the liquid remains.
Add the sugar and stir until dissolved. Set aside to cool or refrigerate for up to one week.
1/4 cup sugar
1 tbsp rose petals
Using a food processor or bullet mixer combine the sugar and rose petals.
Pulse the ingredients until you have a mixture with flecks of pink running through it.
Happy Birthday Mom—home is wherever I’m with you. Cheers!