If it can’t be summer, we can pretend it is, right? Let’s take a sip of this Hibiscus Bourbon Cocktail and bask in the sun as tiki flavors meet up with warming bourbon.
Maybe by the time you’re reading this, it is summer. (Finally!) Either way, as someone who lives in New England for all four of Mother Nature’s glorious season this cocktail is a good fit anytime of year. (Granted, I think she has a tendency to overdo it with the winter stuff.)
Hibiscus Bourbon Cocktails are like fusion, but in the cocktail world. You know when someone takes a cheesesteak and stuffs it in an egg roll? Well that’s fusion food. These cocktails are taking tropical flavors like floral-y hibiscus and sweet orgeat syrup and matching them up with good ol’ bourbon and lemon juice for acidic balance.
Balancing the flavors of the sweet with the acidic and having just enough kick to taste the alcohol but not make you go ‘Whoa!’ after your first sip…that’s my favorite part of creating new cocktails. Well besides the taste testing here and there. Life’s all about balance, and great news! The recipe for these Hibiscus Bourbon Cocktails includes steps for making batch cocktails. Now you can balance one cocktail in each hand in half the time!
Breaking down the ingredients
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So hibiscus is a flower right? How are we going to get flowers in a cocktail? It’s easy.
Seems to be the answer to most things these days, but when you have that 2-day free shipping it’s a no brainer option. This Dried Hibiscus Flower Powder is what I purchased. It’s only 4 ounces and under $5. The flavor is pretty subtle. You’ll want to add enough to the simple syrup to get the floral notes in the aroma and in the taste without the bourbon overpowering it, or feeling like you’re chopping on a bouquet of roses.
The next item to throw in the virtual shopping cart is the Torani Almond Orgeat Syrup. If you’re thinking what the heck is Orgeat? You’re not alone. That darling husband of mine taught me the ways of tiki drink making many moons ago, and orgeat is a staple. In it’s most basic description, it’s almond syrup. It brings just a hint of that sweet tropical flavor associated with tiki drinks. Save the rest of the bottle for Mai Tais, put some in your morning coffee, or use it in glazes for baking – like a little drizzle over this Blood Orange Mascarpone Tart.
The rest is easy peasy. A little lemon, some bourbon then shake it up and pour it out. Crushed ice is highly recommended, because tiki, you know. Plus, sometimes it’s good to just take the meat mallet out and crush things.
What are your favorite fusion food and drinks? Is there anything out there that blew your mind and I need to try?! Did you make this recipe? Tell me about it in the comments!
Slightly sweet with floral notes, this Hibiscus Bourbon Cocktail is a bright and summery drink with warm vanilla bourbon undertones.
Hibiscus Bourbon Cocktail
- 1 ½ ounces bourbon whiskey
- ½ ounce lemon juice
- ¾ ounce orgeat (almond syrup)
- 1 ounce hibiscus simple syrup
Batched Hibiscus Bourbon Cocktail – Makes 4 Cocktails
- ¾ cup bourbon whiskey
- ¼ cup lemon juice
- ¼ cup + 2 T orgeat (almond syrup)
- 1/3 cup hibiscus simple syrup
Hibiscus Simple Syrup
- ½ cup hot water
- ½ cup granulated sugar
- 1 tablespoon hibiscus powder
- In a medium size container – a bowl or mason jar – combine hot water, sugar and hibiscus powder. Whisk until sugar is completely dissolved.
- In a cocktail shaker, combine all ingredients. Add ice and shake vigorously for a full 10 seconds.
- Strain into a rocks glass with crushed ice.
When making the batch cocktail, use a large mason jar with a lid to shake or stir very well with a whisk in the serving container. Because the almond syrup is thick and the ice is cold, you want to make sure it gets distributed evenly.
For the my sweet sensitive folks: if sweet cocktails aren’t really up your alley, try adding an additional ½ cup water to the hibiscus simple syrup.