Habanero Hibiscus Sour Recipes

Steps:

• Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
• Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.

Steps:

• For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain.
• For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom.

Steps:

• Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes.
• Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.