Sometimes things end in a different place than they start and this cocktail is a good example. When I start to create something new entirely I usually have some kind of flavor profile in mind along with a base spirit. Which sometimes works and sometimes doesn't work. In this case my original was with gin and the flavors never quite worked. I ended up taking it an entirely different direction with the addition of the scotch (I used a 12 year Glenmorangie) thanks to the fact that my husband was sitting nearby sipping scotch while I worked.
I thought it was a badass cocktail and deserved a badass name so the Hibitchkiss was born. The flavor is reminiscent of a chocolate cherry kiss from one of those whisky girls your mama warned you about.
- 2 oz hibiscus syrup (recipe below)
- 2 oz grapefruit vodka
- ½ oz lime juice
- ½ oz simple syrup
- ¾ oz scotch (I like Highland style for this)
- ¼ oz disaronno
Combine all ingredients in a mixing glass over ice to chill. Pour into chilled coupe glass. Garnish with an orange twist and your sexiest red lipstick(optional).
- 4 cups filtered water
- 2 cups granluated sugar
- 1 cup dried hibiscus flowers
- 1 teaspoon freshly squeezed lemon juice
- 1/4 vanilla bean
Combine the water, sugar and hibiscus flowers in a large saucepan. Bring to a boil, stirring occasionally. Add the lemon juice. Split and scrape the vanilla seeds from the vanilla bean and add the seeds to the pot. Add the bean pod also; stir until the sugar is melted. Remove from heat.
Let the mixture steep for 30 minutes. Strain the mixture through a fine sieve; strain again through a cheesecloth or tea towel to remove fine powdered hibiscus debris.
Transfer the mixture to an 8 cup measure with a pour spout. Fill sterilized jars or bottles and close with tightly fitting lids. Let stand at room temperature until cool, about 1 hour. Transfer bottles to the refrigerator.
Syrup will keep for up to 3 weeks in the refrigerator.