Back Porch Recipe
Three Olives Citrus Vodka, Saint Germain, Sweet and Sour, Hibiscus Ice Cube
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Ingredients
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Cocktail
Garnish & Ice Cube
Method
Hibiscus Ice Cube
Prepare hibiscus liquid
Brew a strong hibiscus tea or use hibiscus concentrate. If using tea: steep 2 tablespoons dried hibiscus petals in 1 cup boiling water for 8–10 minutes, then strain and cool. For this recipe measure out 1/2 cup of the cooled hibiscus liquid. If the concentrate is very intense, dilute with a little water to balance color and flavor (about equal parts concentrate and water).
Freeze ice cube
Pour approximately 3–4 ounces (about 1/3 cup) of the cooled hibiscus liquid into a small square or round silicone ice-cube mold. Place an edible hibiscus flower or a thin lime wheel into the liquid if desired for appearance. Freeze until solid, at least 6 hours or overnight for best clarity.
Cocktail Assembly
Combine and shake
Fill a cocktail shaker with 1 cup of ice. Add 2 oz Three Olives Citrus Vodka, 1/2 oz St-Germain elderflower liqueur, 1 oz sweet-and-sour mix, and 1/2 oz fresh lime juice. If you prefer it sweeter, add 1/4 oz simple syrup. Secure the lid and shake vigorously for 10–15 seconds until well chilled.
Strain and serve
Strain the mixture into a chilled Collins or highball glass over the prepared hibiscus ice cube (place the frozen hibiscus cube in the glass first). If cube is larger than the glass mouth, use crushed clear ice around it or set the cube in a rocks glass and pour gently.
Garnish and finish
Garnish with a lime wheel or twist on the rim. Optionally float a few edible hibiscus petals. Serve with a straw and enjoy. The hibiscus cube will slowly tint the drink pink and add floral-tart notes as it melts.