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