Hibiscus Sidecar

I’ve been on a Sidecar kick lately– which is typically made with cognac or brandy, fresh lemon and a quality orange liqueur.

Here’s a colorful twist using Cointreau that I cold-infused with Hibiscus tea for 24 hours. The color turned out AMAZING and the added flavors of black current and lemon verbena from the tea paired exceptionally well with the cognac.

ingredients:

1½ oz Cognac VS
¾ oz fresh lemon juice
¾ oz Hibiscus tea-infused Cointreau
1 teaspoon rich cane syrup (2:1)
2 dashes orange bitters
Lemon zest and dehydrated hibiscus powder

instructions:

In a small spray bottle, combine 2 parts water with 1 part sugar and shake to dissolve. Lightly mist the side of a Nick & Nora glass, then dust it with dehydrated hibiscus powder and set aside.

Combine ingredients and shake with ice.

Fine-strain into your prepared glass and garnish with lemon zest.

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