No matter the weather, the signature punch at Hillside Farmacy in Austin, Texas, created by Jade Place, is a crowd pleaser. At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of cava. When one tastes more attentively, the hibiscus tea's tart and floral nature come through.
About the author: Melody Fury is a writer and food photographer that shares her time between Austin, TX and Vancouver, BC. See what she's imbibing on Twitter @GourmetFury.
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About This Recipe
Yield:
Serves 8
Active time:
10 minutes
Total time:
1 hour
Ingredients
For the Hibiscus syrup:
1/4 cup dried hibiscus flowers
4 cups hot water
2 cups sugar
For the Punch:
1 1/4 cups gin
3 3/4 cups fresh red grapefruit juice from about 8 red grapefruits
5 tablespoons hibiscus syrup
1 (750 milliliter) bottle cava, chilled
Procedures
To make the hibiscus syrup, steep the flowers in hot water for 5 minutes. Strain and discard the flowers. Combine with sugar, stirring until dissolved, and store in a sealed container in the refrigerator up to 1 week.
To make the punch, combine gin, grapefruit juice, and hibiscus infused syrup in a pitcher or punch bowl. Top with the cava. Serve in glasses over ice cubes.
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