Wild Hibiscus Negroni by Jesse Bluma








Get smart with this cocktail recipe for my twist on a Negroni.  This Italian born drink is refreshing, good to sip, and has a complex slightly sweet and bitter flavor.  The substitution of wild hibiscus rose syrup for aperol (an orange alcohol) gives a burst of flavor.  Hibiscus is a tropical plant and beyond landscapes is utilized in tea, Mexican cuisine when dried or candied, and herbology.  A note of caution...some forms of hibiscus are toxic to pets and animals.  

You may also enjoy the Fresh Margarita I created.


Ingredients

1 1/2 ounces apple brandy (Laird’s)
3/4 ounces Wild Hibiscus Rose Syrup
1/2 ounces wine blend of Sauvignon Blanc and Muscatel (Lillet Rosé)
Dash of orange bitters 
clear ice (ice cubes made from pure water or water that is boiled, cooled, boiled again, cooled, and then frozen in trays covered with plastic wrap)


Directions

Fill an old-fashioned glass with clear ice.
Carefully measure and pour the ingredients into the glass.
Gently and quickly stir.  
Optional:  garnish with an orange slice or twist 






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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