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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!
