Hibiscus Sazerac Recipes

Steps:

• Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.

Steps:

• Muddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels.

Steps:

• Mix 1 teaspoon sugar, a few dashes each Peychaud's and angostura bitters and a splash of water in a shaker. Add 2 ounces rye, fill with ice and stir. Rinse a chilled old-fashioned glass with anise-flavored liqueur (such as absinthe). Strain into the glass; garnish with a lemon twist.

Steps:

• Moisten the rim of a glass and dip one side in shichimi togarashi. Combine 2 ounces Japanese whiskey, 3/4 ounce triple sec, 1/2 ounce yuzu juice and a bar spoon (or teaspoon) of honey in a shaker with ice. Shake well. Add ice to the glass, then strain the drink over the ice. Garnish with lemon peel.

Steps:

• Combine 2 ounces rye whiskey and a dash each of hibiscus syrup and hibiscus bitters in a cocktail shaker with ice; stir well. Add a dash of absinthe to a chilled rocks glass and swirl to coat. Strain the drink into the glass (add fresh ice, if desired). Garnish with a lemon twist.

Steps:

• Rub a lime wheel around the rims of two martini glasses to moisten. Spread a layer of salt in a saucer. Press the rims of the glasses into the salt to form salt rims.
• In a cocktail shaker filled with ice, combine the tequila, lime juice, lemon juice, orange juice, orange liqueur, agave and 1/2 ounce water. Shake for 10 seconds, then strain into the martini glasses. Garnish each with a hibiscus flower and a lime wheel. Serve.