Courting Cupid
Floral gin cocktail with hibiscus-infused gin, lavender vanilla syrup, grapefruit, egg white, rose water, and a Hawaiian salt rim.
A floral, easy-sipping cocktail with hints of hibiscus, lavender, and rose.
Recipe courtesy of @weekndcookbook.
- Make hibiscus-infused gin by powdering dried hibiscus, adding to gin, infusing briefly, then straining for vivid color and flavor.
- Prepare a 1:1 lavender vanilla syrup by boiling lavender vanilla sugar and water, then cooling and storing refrigerated.
- Shake infused gin with grapefruit, egg white, syrup, and rose water; rim with Hawaiian red sea salt and serve over a large ice cube.
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Preparation Instructions:
To make infused gin:
Grind up hibiscus blossoms into a powder. (Try using a food processor or dedicated coffee grinder.) Add powdered hibiscus to the gin bottle and let it infuse for 10 minutes, shaking gently at first. Strain gin through a cheesecloth or coffee filter.
To make syrup:
Combine water and vanilla lavender sugar in a small sauce pot. Bring to a boil while stirring constantly. Lower to a simmer and continue cooking for 3 minutes. Strain and let cool.
To make the cocktail:
Combine infused gin, grapefruit juice, egg white, lavender syrup, and rose water in a shaker with ice. Shake well. Rim the glass with sea salt and strain into a rocks glass with a large ice cube.
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Frequently Asked Questions
How long should I infuse the gin with hibiscus?
Infuse ground hibiscus in gin for about 10 minutes for bright color and light floral flavor. Taste after 10 minutes and extend to 20 to 30 minutes if you want a stronger taste. Strain through cheesecloth or a coffee filter to remove sediment.
Do I have to grind the hibiscus first?
Grinding dried hibiscus increases surface area so color and flavor extract faster. If you do not grind, steep whole petals much longer, such as several hours or overnight, but expect a lighter result and easier straining.
Is it safe to use raw egg white in the cocktail?
Raw egg white gives a silky foam but carries a small safety risk. Use pasteurized egg white, a commercial cocktail foamer, or aquafaba (chickpea liquid) as a vegan substitute. Leaving it out will change the texture but not the main flavors.
What is lavender vanilla sugar and can I substitute it?
Lavender vanilla sugar is regular sugar infused with dried lavender and vanilla. If you do not have it, use plain sugar and simmer it with a teaspoon of dried lavender and a drop of vanilla extract, then strain before cooling.
The recipe lists 1 1/12 oz of gin. How much should I actually use?
That looks like a typo. Use about 1.5 ounces of hibiscus-infused gin for a balanced drink. Adjust slightly to suit your taste.
Can I use a different spirit instead of gin?
Yes. Vodka gives a neutral base that highlights floral notes, while a botanical gin will enhance them. Avoid darker spirits that can clash with hibiscus and floral flavors.
How do I rim the glass with Hawaiian red sea salt?
Moisten the glass rim with grapefruit juice or a little syrup, then press the rim into a shallow plate of Hawaiian red sea salt. Use a light, even coating so the salt complements the cocktail.
How long do the infused gin and lavender syrup keep?
Strained hibiscus-infused gin keeps for about 2 to 4 weeks in a sealed bottle in a cool dark place. Lavender vanilla syrup will keep refrigerated for up to 2 weeks. Always check smell and taste before using.
How long should I infuse the gin with hibiscus?
Infuse ground hibiscus in gin for about 10 minutes for bright color and light floral flavor. Taste after 10 minutes and extend to 20 to 30 minutes if you want a stronger taste. Strain through cheesecloth or a coffee filter to remove sediment.
Do I have to grind the hibiscus first?
Grinding dried hibiscus increases surface area so color and flavor extract faster. If you do not grind, steep whole petals much longer, such as several hours or overnight, but expect a lighter result and easier straining.
Is it safe to use raw egg white in the cocktail?
Raw egg white gives a silky foam but carries a small safety risk. Use pasteurized egg white, a commercial cocktail foamer, or aquafaba (chickpea liquid) as a vegan substitute. Leaving it out will change the texture but not the main flavors.
What is lavender vanilla sugar and can I substitute it?
Lavender vanilla sugar is regular sugar infused with dried lavender and vanilla. If you do not have it, use plain sugar and simmer it with a teaspoon of dried lavender and a drop of vanilla extract, then strain before cooling.
The recipe lists 1 1/12 oz of gin. How much should I actually use?
That looks like a typo. Use about 1.5 ounces of hibiscus-infused gin for a balanced drink. Adjust slightly to suit your taste.
Can I use a different spirit instead of gin?
Yes. Vodka gives a neutral base that highlights floral notes, while a botanical gin will enhance them. Avoid darker spirits that can clash with hibiscus and floral flavors.
How do I rim the glass with Hawaiian red sea salt?
Moisten the glass rim with grapefruit juice or a little syrup, then press the rim into a shallow plate of Hawaiian red sea salt. Use a light, even coating so the salt complements the cocktail.
How long do the infused gin and lavender syrup keep?
Strained hibiscus-infused gin keeps for about 2 to 4 weeks in a sealed bottle in a cool dark place. Lavender vanilla syrup will keep refrigerated for up to 2 weeks. Always check smell and taste before using.
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