Hibiscus tinctures and liqueurs – 4 perfect recipes

Rosella, Sudanese rose, red tea, red sorrel, okra, hibiscus, kandahar, Venice mallow and finally karkarde. This drink and the flower from which it is made have a huge number of names, a centuries-old culinary history, and now also an alcoholic future. Meet tinctures and liqueurs from hibiscus – drinks with a thousand names!

We continue the theme of floral drinks inspired by spring. Rosella (Hibiscus sabdariffa, “subdariffa hibiscus”) is just one type of hibiscus native to either India or West Africa. What is noteworthy, it was originally grown and continues to be grown not for the sake of flowers, which are just the same used to make hibiscus, but to obtain bast fibers from shrub wood, replacing the tow in the production of burlap. But the flowers of the plant are used everywhere, wherever the hibiscus grows, but it is cultivated wherever the climate allows it.

Then you can endlessly rant about the beneficial properties of hibiscus, how hundreds of varieties of soft drinks are prepared from it all over the world, and some nationalities even use it as a seasoning. All this you will find in a very extensive material of the English-language Wikipedia. It is more important for us to know that for the preparation of alcoholic beverages, you need not just hibiscus, but a good hibiscus. I advise you to immediately abandon the packaged products from the markets – as a rule, there is nothing good there. Walk around the markets, ask around.

The hibiscus, by the way, has a reputation as the “flower of death.” Firstly, in Hinduism, it is considered a symbol of the goddess Kali, who is a kind of symbol of destruction and death. But death for a Hindu is the beginning of something new, which is why Kali is one of the most revered goddesses in India, and hibiscus is one of the favorite flowering plants. At the same time, the life of a hibiscus flower is very fleeting, because it blooms for only a couple of days, and then fades. As for me, this should not be looked for as a bad sign, but as another reason to quickly dry the flower and transfer its juicy color and taste to the drink.

To date, the most affordable and high-quality is the Thai hibiscus, so ask about it. In recent years, the Thai government has invested heavily in hibiscus cultivation, not forgetting the regulation, so the raw materials there are almost always of good quality. Of course, the best hibiscus comes from Sudan, but there is very little of it, and the processing is not always pleasing. The Chinese product should be abandoned immediately – no one regulates it there. You can also take a closer look at the hibiscus from India, but there … well, you yourself understand. In general, look for the most delicious hibiscus and only then make drinks from it!

Hibiscus tincture “UFO”

The result of this recipe is a stunning drink of deep red (actually almost black) color. Even with a lot of sugar, a dry tincture with a powerful alcohol line is obtained. The author of this recipe was so impressed by its unearthly taste that he called the tincture “alien wine.”

In a jar of suitable size, mix hibiscus flowers, lime or lemon zest, vanilla and vodka. Close the jar tightly and leave in a dark, cool place for 1 month. Strain the infusion through a sieve or several layers of gauze, do not squeeze. Filter through cotton wool or coffee filters. Sweeten to taste (I recommend starting with a couple of tablespoons of syrup) and pour into clean bottles. Before tasting, we recommend aging for 1-3 months. Store in a dark cabinet. In fact, there is no expiration date, but storage for more than 1 year is not recommended. The tincture is good in cold weather. It should be drunk slowly, from small liqueur glasses, contemplating …

Liqueur “Citrus Hibiscus”

The aromatic astringency of hibiscus harmonizes very well with citrus fruits, so they try to add their zest to almost all homemade hibiscus alcoholic drinks.

Rinse all citrus fruits well, pour over with boiling water and rub with a hard towel. Then remove the zest and finely chop it. In a jar of suitable volume, mix hibiscus, zest and vodka, mix well. Close the jar tightly and leave in a dark, cool place for 3 to 5 days, until the liquid acquires a bright citrus flavor and aroma. Drain the infusion through a sieve, do not squeeze, if necessary, filter through cotton wool or coffee filters. Sweeten with syrup to taste, bottle and store in a dark cupboard for up to 1 year. Wait at least 2 weeks before tasting. The liqueur can be used in cocktails instead of the traditional sour mix.

Hibiscus tincture with ginger

A popular drink among Russian-speaking moonshiners. It is prepared simply and quickly, it is drunk easily and naturally. Not suitable for long-term storage, but this can hardly be called a minus of the recipe. Do you like hotness in drinks? Then I advise you to prepare other tinctures and liqueurs from ginger.

Peel and finely chop the ginger (in fact, choose the amount to your taste, but in order to have something to build on, start with 3 small plates). In a jar of a suitable volume, mix all the ingredients, except for the syrup, close the jar tightly and leave in a dark, cool place for 3 days. A couple of times a day, mix the contents of the jar with vigorous shaking. Strain the infusion through a sieve or several layers of gauze, add syrup to taste (up to 100 ml per 1 liter of drink), pour into a clean bottle and store. Before that, you can filter. Let stand for at least 2 weeks before serving. In the future, experiment with the amount of hibiscus and ginger. Store no more than 1 year (better even up to 6 months) in a dark cabinet.

Liqueur “Ruby Slippers”

In continuation of the article about tinctures and liqueurs from rose petals. Hibiscus and roses are at opposite ends of the fragrance spectrum, but in color they definitely sympathize with each other. The taste of hibiscus is sharp and bright (about 25% organic acids by weight), while the taste of rose is softer and more multifaceted (geraniol dominates here, which is often used in perfumery to imitate fruity aromas: peach, raspberry, pineapple and watermelon). Opposites attract. The ruby ​​color of this liqueur is simply breathtaking. Why did the author call the liquor “ruby slippers”? I have no idea, what about you?

Mix vodka, hibiscus, rose petals and tarragon in a jar of suitable volume, mix well. Close the jar tightly and leave in a dark, cool place for a period of 3 to 5 days. After 3 days of infusion, start trying. When the taste and smell of the drink suits you, and floral notes should dominate in it, strain it through a sieve or several layers of gauze, do not squeeze. If necessary, filter through cotton wool or coffee filters, sweeten with simple sugar syrup and bottle into clean bottles. Store in a dark cabinet. An extract is welcome. Consume within 1 year. Drink neat or in cocktails (try making a Daiquiri, Margarita with it, or use it instead of Aperol in your perfect Spritz).