I'm spending the day getting everything together for my daughter's birthday (tomorrow) and mine (Saturday) and that includes finding new ways to get alcohol into my body. (Side note for those who worry, lol: I've not really had anything alcoholic for weeks. I bet my tolerance is waaaaaay down. Yay, less body fat!) I have found something new (to me) that looks so freaking delicious and beautiful, I can barely stand it.
Wild Hibiscus Flowers in syrup: found at my local Central Market, sold out at Market Street, and not found at Whole Foods. Yet. Or maybe that's just the ones near me. Anyway, they have a raspberry/fruity flavor and are edible. This is the prettiest cocktail I've ever seen!
Blooming Flower Champagne Cocktail (makes one, but the flower can be used twice):
Yes, please!
To make it a Royale, muddle a few mint leaves in the bottom (I'd personally rub the inside rim, but hey, I'm crazy like that) and then discard the mint. Add the flower and syrup but also add a splash of rose water. Pour champagne and there you have it - rose-mint along with the hibiscus! It's apparently the most popular cocktail at the Dorchester Hotel in London.
Wild Hibiscus Mojito (makes two):
3 oz white rum
1 oz fresh lime juice
1 ½ oz Wild Hibiscus Syrup
2 chopped Wild Hibiscus Flowers
2 halved lime wheels
2 Stems mint
Soda water
OKAY. I would like those, yes, thank you.
More cocktails to use up your hibiscus flowers can be found here.
Now I've got to decide if I want to make gray coconut to properly reproduce Charlie the Unicorn, or just let him be white. I don't want it to be unappetizing, you know... Gray cake? Blergh.
Wild Hibiscus Flowers in syrup: found at my local Central Market, sold out at Market Street, and not found at Whole Foods. Yet. Or maybe that's just the ones near me. Anyway, they have a raspberry/fruity flavor and are edible. This is the prettiest cocktail I've ever seen!
Blooming Flower Champagne Cocktail (makes one, but the flower can be used twice):
- In a champagne flute, drop one flower and a few drops of syrup into the bottom of the glass, making sure that the petals are facing up.
- Slowly pour the champagne into the flute, making sure you don't knock over the flower.
- The flower "blooms" and lightly flavors the champagne! (I'm guessing it's like Chambord, which I love.)
- You can refill the glass and not replace the flower, or you can om nom the flower and make another from the ground up.
Yes, please!
To make it a Royale, muddle a few mint leaves in the bottom (I'd personally rub the inside rim, but hey, I'm crazy like that) and then discard the mint. Add the flower and syrup but also add a splash of rose water. Pour champagne and there you have it - rose-mint along with the hibiscus! It's apparently the most popular cocktail at the Dorchester Hotel in London.
Wild Hibiscus Mojito (makes two):
3 oz white rum
1 oz fresh lime juice
1 ½ oz Wild Hibiscus Syrup
2 chopped Wild Hibiscus Flowers
2 halved lime wheels
2 Stems mint
Soda water
- Fill a high ball glass with crushed ice
- Muddle in 1-2 stems of mint, lime wheels and chopped Hibiscus
- Add Rum, syrup & lime juice to shaker with ice shake for 10 seconds & strain ½ into the glass
- Top with soda water
- Garnish with mint tip
OKAY. I would like those, yes, thank you.
More cocktails to use up your hibiscus flowers can be found here.
Now I've got to decide if I want to make gray coconut to properly reproduce Charlie the Unicorn, or just let him be white. I don't want it to be unappetizing, you know... Gray cake? Blergh.
- Spock is::
excited
'Oos dis bint, then?
stoney321- Laura Stone
- Hey, Don't Judge Me
Comments
I really think we need to stage an intervention for Stoney. There's obviously something terribly wrong with her if she hasn't had substantial amounts of alcohol for weeks.
Quick! Maybe if we do it fast enough we can somehow work her into Corey and Corey.
I'm sure you have an excellent salsa recipe -- hopefully you have it on hand?
I've been trying to whittle down, so that whole "alcohol stops your metabolism" thing made me take it seriously. SAD FACE. But my abs!!
Oooh, here's how I make salsa:
I take about 5 or 6 good sized tomatoes, chop them up and discard most of the juicy seeds. Dice up half of a white onion (yellow is good if it's all you have, but it'll be sweet) and mix that in.
Seed and dice a fresh jalapeno (or if you like it more adobo style, which I do, add two chipotles packed in adobo sauce - get this in the ethnic section, little cans - and add a good spoonful of the adobo sauce.
A little garlic, minced, a little cilantro chopped, salt and pepper, and if you used canned tomatoes, add a pinch of sugar to take out the tinniness. Squeeze a lime wedge over it all.
Mix it up, adjust seasonings to taste - maybe add a few teaspoons of tomato paste to give it a stronger tomato flavor.
(If you didn't go the chipotle route, add a dash or two of chili powder)
awesome.
The tomatoes are coming in like WHOA. gotta use those bad boys up!!!
Mmmm, tomatoes! Man, I love this time of year.
By the way, I'm drunk (seriously, I can barely walk and typing this is taking srious effort) on mojito as we speak at the beach-- just came in to be some left-over hamburgerler in my stomach for lunch to try to soak up some of the rum.
I wish you were here!
Mexico, baby. November 5-9th ish. I'm just sayin. . .
I'll TOTALLY give Em hugs from you, even though they can't compare to the real thing. <3
LOL at how wasted you are. I CANNOT WAIT FOR NOVEMBER. It's happening, oh yeah.
I LOVE mint, and if it's part of getting me drunk, even better!
Wait...you had alcohol tolerence? Ahahaha!
Don't those champagne drinks look delicious? Oooh, remember that fabulous one we had before the comedy club in NYC? Vanilla, peach, something something, champagne. YUM.
damn, is there a way to do it all without actually, you know, dying and all?
and i'm afriad my kids would fight you over the famous cake pan. it rocketh muchly.
Thank you, cookie! (She's still sleeping! Ah, the bliss of summer.) <3
If you haven't already decorated the cake, instead of making the coconut gray, try coloring sugar gray and the then lightly sprinkling in your cake. More subtle and appetizing.
Thanks so much for the suggestion and GO YOU on the P90X!! That's awesome!
Shuuun the nonbeliever...
Erm, anyway, friending if that's Ok.
Hahaha. Welcome aboard, come and go as you please, it's all good here. :)