Craig Schrolucke and Alexis Larsen are good buddies who love a trendy hot spot as much as they do a worn out hole in the wall provided the service is as good as the items being served up. They also love bar talk and all that it entails and are more than happy to belly up to this bar blog and do just that.
Home > Blogs > The Lounge Lizards > Archives > 2007 > December > 17 > Entry
Hibiscus Flowers best garnish of 2007!
I came to one of my favorite new cocktail garnishes of the year a little late (last week in fact), but it was just in time for me as I hope it will be for you. Edible wild Hibiscus flowers in a syrup that tastes like a blend of rhubarb and raspberries (its crazy delicious) are a great host/hostess gift, or - if you’re hosting a party this year, next year or beyond - treat for guests that they’ll not soon forget. With Valentine’s Day right around the corner it could also work perfectly in a festive beverage for that special someone.
There are many uses for them, not just in cocktails, but in cooking as well. Placed in glasses of champagne or sparkling wine with a little syrup can dress up a cheaper bottle, both in flavor and in a classy appearance that takes virtually no time to do. The visual effect of the flower dancing around the streaming bubbles is dramatic and impressive and it really can make a lesser bottle of bubbly taste much better than it actually is. The jars which come 11 to an $11 container or a “party pack” of 50 for $35 dollars can be ordered on the company’s Web site - http://www.wildhibiscus.com/ which also boasts some truly terrific cocktail recipes as well as recipes for those who would prefer to cook with them instead (I recommend the cocktail first, dinner second).
Here’s a guy demonstrating how this works - in this case, it really is as easy as it sounds. Cheers!
