Hendrix Hibiscus Martini Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 cup dried hibiscus flowers and (optional) 1 tsp lime zest. Stir to combine.

Simmer

Bring the mixture to a gentle simmer over medium-low heat. Stir until the sugar has fully dissolved, then reduce heat and simmer gently for 5 minutes to extract color and flavor from the hibiscus.

Steep off heat

Remove the pan from heat and let the hibiscus steep in the syrup for 15–20 minutes for a deeper floral-tart flavor and rich red color.

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing gently on solids to extract liquid. Discard solids. Let syrup cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks.

Chill glass

Place a martini or coupe glass in the freezer or fill with ice water while you mix the cocktail to thoroughly chill the glass.

Combine ingredients

In a cocktail shaker add 2 oz Hendrick's Gin, 0.5 oz Cointreau, 0.75 oz hibiscus simple syrup, and 0.25 oz fresh lime juice.

Add ice and shake

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Strain and serve

Discard ice or water from the chilled glass. Double strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and fine mesh strainer to remove any small ice shards or hibiscus bits.

Garnish

Garnish with one dried hibiscus flower floated on top or a thin lime wheel on the rim. Serve immediately.