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14 INGREDIENTS • 6 STEPS • 13HRS

Hibisculosa Cocktail

Name: Hibisculosa Cocktail
Total time: PT46800.0S
Yield: 1
Ingredients: to taste Edible Flowers; 1 cup Piloncillo; 1 cup Dried Hibiscus Flowers; 1 1/2 cup Water; 2 Cinnamon Stick; 5 Whole Clove; 1 Star Anise; 1 Orange; 1.25 fluid ounce Ninfa Raicilla; 0.75 fluid ounce Lemon Juice; 0.25 fluid ounce Pomegranate Juice; 2 dash Angostura Bitters; to taste Lemon; to taste Black Lava Salt

A vibrant cocktail with the tangy and bright flavor of hibiscus. Severed with fun flower ice cubes to create an excellent summertime drink.

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A vibrant cocktail with the tangy and bright flavor of hibiscus. Severed with fun flower ice cubes to create an excellent summertime drink.

Claudia Sandoval

Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.

https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk

13HRS

Total Time

Ingredients

Servings

us / metric

Flower Ice Cubes

to taste

Edible Flowers

Hibiscus and Orange Spiced Brown Sugar Syrup

1 cup

Piloncillo

or Light Brown Sugar

1 cup

Dried Hibiscus Flowers

1 1/2 cups

Water

Cinnamon Sticks

broken into smaller pieces

Whole Cloves

Star Anise

Orange, zested, juiced

Cocktail

1.3 fl oz

Ninfa Raicilla

0.8 fl oz

Freshly Squeezed Lemon Juice

0.3 fl oz

Pomegranate Juice

2 dashes

Angostura Bitters

Garnishes

to taste

Sliced Lemons

to taste

Black Lava Salt

Love This Recipe?

Claudia Sandoval

https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk

Cooking InstructionsHide images

step 1

Make the ice cubes: Place the Edible Flowers (to taste) into a large ice cube tray. Fill the tray with boiling water that has been cooled slightly. Fill the ice cube trays 90% and make sure the flowers are completely submerged. Place the ice cubes in the freezer for at least 12 hours.

step 2

Make the syrup: In a medium saucepan, combine the Piloncillo (1 cup), Dried Hibiscus Flowers (1 cup), Cinnamon Sticks (2), Whole Cloves (5), Star Anise (1), Water (1 1/2 cups), Orange (1) zest and juice. Place the pan over medium heat and bring to a boil. Reduce the heat to low, cover and let simmer, stirring occasionally, until the sugar has dissolved completely, about 10 minutes.

step 3

Remove the pan from the heat and strain the syrup through a fine mesh sieve, discarding the solids.

step 4

Pour the syrup back into the pan and place over medium heat. Bring the syrup back to a boil and reduce by half, about 5-10 minutes. Remove the sauce from the heat and let cool.

step 5

Prep the glass: Rub a slice of Lemons (to taste) on the rim of your glass. Dip the rim into the Black Lava Salt (to taste) to coat completely.

step 6

Make the cocktail: Fill a cocktail shaker with ice and add the Ninfa Raicilla (1.3 fl oz), hibiscus syrup, Lemon Juice (0.8 fl oz), Pomegranate Juice (0.3 fl oz), and Angostura Bitters (2 dashes). Shake vigorously and strain over the flower ice cubes into the prepared glass.

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