Thursday, March 22, 2012

Thursty Thursdays - Hibiscus Whiskey Sour

Spring has sprung! And what better way to celebrate than with the clinking of glasses? I decided to ring in the season by stirring up my own version of this recipe. When I think of spring cocktails, I think flowers, I think sweetness, I think countryside. For flowers, I opted for deep, rich hibiscus in its own syrup. For sweetness, I thought fruity, fragrant pineapple. For a little bit of country, I threw in a heaping helping of whiskey. A fresh squeeze of tangerine brought it all together in the most beautiful way. The flavor stayed with me for hours after and I hope it will help you all usher in the most exciting of seasons!

Hibiscus Whiskey Sour

Yield: one serving
Prep Time: 5 minutes


> 2 oz. whiskey (I used Chivas)
> 1 oz. Fresh squeezed tangerine juice
> 1 oz. pineapple juice
> 3/4 oz. wild hibiscus syrup
> 1 wild hibiscus flower (for garnish)


Stir for 30 seconds until combined. Strain over ice cubes and serve with free-floating or skewered hibiscus flower.


  1. What a fun post! This recipe looks delicious! A perfect way to say hello to spring ;)


Merci beaucoup!

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