Roselle Recipes
ROSELLE
The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed-inspiring the drink's name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink-or of drinking one, for that matter.
Yield makes 1 drink
Number Of Ingredients 4
Steps:
- Pour the gin, cordial, and juices into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass.
- Dominant Flavors: floral hibiscus and grapefruit
- Body: medium
- Dryness: medium
- Complexity: low to medium
- Accentuating or Contrasting Flavors: citrus and juniper
- Finish: medium tannic hibiscus with juniper following
- Glass: cocktail
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