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Summer Sunset: Cocktail With Edible Flowers

Summer Sunset: Cocktail With Edible Flowers

Summer Sunset - Cocktail With Edible Flowers

In this floral gin-based drink, fresh lime juice and orchid contrasts the infused hibiscus rosemary syrup beautifully, both visually and on the palate.

Adding edible flowers to drinks is guaranteed to transform them from boring to extraordinary. Some favorites are lavender, rose, hibiscus and orchid. Not only do they make cocktails beautiful, they add a subtle floral flavor that makes the drinks taste as good as they look, like for instance the Summer Sunset, from Hyatt Regency Grand Reserve in Rio Grande, Puerto Rico.

In this floral gin-based drink, fresh lime juice and orchid contrasts the infused hibiscus rosemary syrup beautifully, both visually and on the palate. “The Summer Sunset features edible flowers specifically an orchid that is emulsified with water and sugar to complement a gin infusion with an edible flower garnish. Hibiscus adds a refreshing flavor while a lavender stalk adds height and the purple hues in the flowers make the color really pop. Not only is this cocktail striking, it stimulates all the senses.” says Janluis Delgado, F&B, Hyatt Regency Grand Reserve in Rio Grande, Puerto Rico.

See Also
The Billionaire Cocktail

Whether you want to impress guests at a summer soirée or you’re in the mood for something a bit fancier than a Spritz while enjoying the summer on your patio, the Summer Sunset is the way to go. See below for the recipe.

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Summer Sunset - Cocktail With Edible Flowers

Summer Sunset: Cocktail With Edible Flowers


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  • Author: Hyatt Regency Grand Reserve in Rio Grande, Puerto Rico.

Ingredients

Units Scale

For the hibiscus-rosemary syrup:

  • 2 hibiscus tea bags
  • 2 fresh rosemary sprigs, divided
  • 1 cup boiling water
  • 1 1/2 cups (300g) sugar

For the cocktail:

  • 1oz Gin
  • 1oz Infused Hibiscus Rosemary Syrup
  • .25 Fresh Lime Juice

Instructions

For the Hibiscus-Rosemary Syrup:

  • Steep tea bags and 1 rosemary sprig in boiling water for 5 minutes.
  • Strain into a heatproof container with a tight-fitting lid, then add sugar and stir or shake until dissolved. Let cool, then refrigerate for up to 2 weeks

For the cocktail:

  • Combine the hibiscus and rosemary in a pot while adding water and sugar.
  • Bring to a boil for about 2 min then allow to cool.
  • Combine all ingredients in a cocktail shaker with ice.
  • Shake hard for approximately 30 seconds to chill and combine ingredients.
  • Strain out ice.
  • Shake again for approximately 30 seconds to further emulsify ingredients.
  • Double strain into a glass.
  • Garnish and enjoy!
Hyatt Regency Grand Reserve Puerto Rico
200 Coco Beach Blvd. Highway 955-I, Rio Grande, Puerto Rico, United States, 00745
© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
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