Mmm… cocktails

To heck with running away and joining the circus. If I go missing, look for me in New Orleans. I won’t be whooping it up on Bourbon Street but “soaking” up culture at the newly opened Museum of the American Cocktail.

Now that I read about their seminars and tasting events, I wonder how the world coped without a destination like this one before now? Can you imagine how great their gift shop must be?

Although most of us likely won’t finish this blog post and head for the airport to experience this museum today, I thought I’d share a cocktail inspiration that you can use at home right now.

Floral flavours and accents such as rose and hibiscus are hot beverage trends right now so I suggest that you pick up some Australian wild hibiscus flowers in syrup (available from the Designer Cocktail Company) and use them to make stylish cocktails like this hibiscus sour to create a stylish, museum quality cocktail experience!

Hibiscus Sour*

2 oz Whiskey
1oz Fresh Lime Juice
1 oz Pressed Pineapple Juice
3/4 oz Hibiscus Syrup
1/2 oz Pasteurized Egg White
Hibiscus Flower

Shake whiskey, lime juice, pineapple juice, hibiscus flower syrup and egg white vigorously in an ice filled cocktail shaker for 20 to 30 seconds then strain over cracked ice into an old fashioned glass. Garnish with a skewered Hibiscus Flower.

What was your signature drink this summer?

*Recipe and image courtesy of Designer Cocktail Company


5 Responses to Mmm… cocktails

  1. Wonder if the museum gives free samples? Hick…

    My signature summer drink is always Sangria. Never make it the same twice and no one complains. And I feel good serving it. After all, fruit is a part of a healthy diet.

  2. danamccauley says:

    Try adding some of these hibiscus flowers to your Sangria Char; I think you’ll like it!

  3. Cheryl says:

    I wonder what the pasteurized egg white adds… the froth-factor?? It certainly is a pretty drink in any case.

  4. danamccauley says:

    Yup, it’s froth and lightness. It’s like that classic Pink Lady cocktail from the 50’s only this one tastes good.

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