Hibiscus tea, one of many drinks offered in celebration of Juneteenth, is also a favorite in my house as a martini with a little vodka added. All throughout the year we make this martini for get togethers with friends and family. It is an easy recipe to make and is always a hit.
How To Make It
- 2 cups of dried hibiscus flowers
- 2 quarts of water
- 10 cloves
- 2 cinnamon sticks
- 4 inch piece of fresh ginger
- Zest of one lemon (grated)
- 3/4 cup of simple syrup
- Vodka
- Cointreau (optional)
Bring all ingredients except the simple syrup, vodka and Cointreau to a boil for 20 minutes. Remove the hibiscus mixture from the heat and let stand until it is at room temperature (about 3 hours).
While the mixture is cooling, make the simple syrup. Combine 1 cup of water and 1 cup of sugar in a sauce pan. Heat on low, stirring occasionally with a wooden spoon until it begins to increase in viscosity. About 15 minutes.
Once the hibiscus mixture is at room temperature, strain it and add the simple syrup. This is the tea portion of the martini and can be kept refrigerated for up to 2 weeks.
Serving the Martini
There are two variations of the martini and I enjoy both. For variation #1, add 4 oz of the hibiscus tea and 1 oz of vodka to a shaker with ice. Shake vigorously before straining into a martini glass and garnishing with a lemon peel twist. For variation #2, add 4 oz of hibiscus tea, 1.5 oz of vodka, and 1/2 oz of Cointreau to a shaker with ice, shake, strain and garnish.
This hibiscus tea martini is so refreshing and delicious you will want to enjoy it all summer long!