Hibiscus Tea Cobbler
Recipe: Daniel Parker Guidry, Bar Casa Vale, Portland, Oregon
Photo: Alan Weiner
Hibiscus tea lends a floral edge to this Cognac-based cobbler. Instead of shaking the drink, Bar Casa Vale bar manager Daniel Parker Guidry treats the recipe more like a swizzle. “It makes for a more potent and refreshing version of the drink,” he says.
Ingredients
- 1 tsp. grenadine
- 1 wheel of lemon, sliced in two
- 1 oz. curaçao
- 1 oz. cognac
- 1 1/2 oz. hibiscus tea
- Tools:muddler, barspoon
- Glass:Collins
- Garnish:lemon wheel, hibiscus flowers, Amarena cherry
Preparation
In a Collins glass, combine the grenadine and lemon wheel and muddle until the oils from the citrus are released into the syrup. Add the curaçao, cognac, and hibiscus tea, then fill with crushed ice. Stir until the cocktail starts to dilute, then add more ice and garnish.
Hibiscus TeaPour 4 1/4 cups of boiling water over 3 1/2 oz. of dried hibiscus flowers, steep for 10 minutes, strain through cheese cloth and bottle.