Well, it was supposed to be a hibiscus sunrise…
We happened to have a whole lot of fresh-squeezed mandarin juice on our hands. (Perhaps that will clue you into one of our upcoming infusions…) In the meantime, the juice was amazing. We knew it needed to be paired with the hibiscus brandy.
Even if the “sunrise” didn’t turn out as I had hoped, it sure was good. I hadn’t factored in the fact that the juice was a lot heavier than the brandy.
2 oz Hibiscus Brandy
3 oz Fresh squeezed Mandarin (or standard orange) juice
Pour over ice, and enjoy!
That will probably be the end of the hibiscus cocktails for now. Hope I didn’t overload you with them. The rest of the hibiscus brandy is going to be saved for some mimosas and champagne cocktails.