In June I discovered the Capital Gin Distillery, right here in Pretoria. Kelly has 3 amazing gin releases and my favorite was the Pink Lady. Feminine and floral, perfect sipping gin. So soft and easy drinking with hibiscus and thyme. With Spring around the corner, I had to make use of this perfectly named gin to build a Spring Cocktail.
Many years ago, while working in London, I tasted hibiscus tea. Tea with the dried hibiscus flowers were all the rage in fancy London hotels. It has been many years since I last saw the tea, most likely because I was not really looking. Looking at the Pink Lady gin, the floral Hibiscus notes was my inspiration for a spring cocktail.
Hibiscus has a tart lemon flavor and it’s made from the flowers of this colorful semitropical plant. The flower colors range from pink, red, peach to yellow and even purple. It is the National Flower of Hawaii and Haiti.
Dried hibiscus flowers are seen as a a delicacy in Mexico and can also be candied and used as a garnish. Looking around I found a Hibiscus Petals infusion made with red Hibiscus flowers. A perfect accompaniment to the Pink Lady Gin. The red tea not only added a floral note to the cocktail, but it also added the beautiful pink color.
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In honor of Spring and the sub tropical region of this beautiful plant, I chose a Rose’s Passion Fruit and Lemonade Sparking drink to add that tropical note to the Hibiscus Pink Lady.
To add some texture I added an egg white to the cocktail. This added a silky edge to the cocktail with a pink foamy top.
Hibiscus Pink Lady Gin Cocktail
- 1 Woolworth Hibiscus Petal infusion tea bag
- 70 ml Gin (I used the Pink Lady Gin)
- 140 ml Rose’s Passionfruit & Lemonade Flavoured drink
- 1 Egg white
- Orange peel for decoration
Preparation the day before: In an airtight bottle, seep the Gin and the tea bag overnight. The gin turns a beautiful dark pink.
To make the Hibiscus Pink Lady cocktail: Add the pink gin and the egg white to a cocktail shaker. Give it a good shake to dry shake the egg. After about 10 shakes, add some ice and shake again. Add the Rose’s Passionfruit and Lemonade to a glass and top with the frothy gin. Decorate with the orange peel Serves 1.
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