Name: Tapastres Burnt Mills Hibiscus Rose Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.25 cups dried hibiscus flowers (or hibiscus tea blend); 1 tbs rose syrup (or cooled rose simple syrup); 250 ml hot water (for steeping); 1 tsp granulated sugar (if making hibiscus concentrate sweeter); 375 ml extra brut or brut sparkling wine (chilled); 125 ml dry sparkling wine or Champagne (chilled) — optional to finish; 0.5 tbs fresh lemon juice; 2 tsp orange bitters; 4 to taste edible rose petals (for garnish); 4 to taste dried hibiscus petal or wheel of lemon (for garnish)

Empress 1908 Gin. Blonde Lillet. Lemon Juice. Lemon Meringue.

DRESS TO EMPRESS

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A touch drier than our Semi Dry. Hibiscus gives it the color and adds a layer of complexity to its flavor.

Bring 250 ml hot water (just off boil) and pour over 0.25 cups dried hibiscus flowers in a heatproof jar or bowl. Steep for 8–10 minutes until a deep magenta color develops.

Steep Hibiscus

While hibiscus is hot, stir in 1 tsp granulated sugar (optional — only if you prefer slightly sweeter base) and 1 tbs rose syrup. Stir until dissolved. Taste and adjust: it should be floral and tart but not overly sweet.

Sweeten & Add Rose

Strain the hibiscus liquid through a fine mesh sieve or coffee filter into a container. Chill in the refrigerator until cold (at least 30 minutes). Yields about 200–220 ml concentrate.

Cool & Strain

In a measuring pitcher, combine 50 ml chilled hibiscus-rose concentrate, 0.5 tbs fresh lemon juice and 2 tsp orange bitters. Stir gently to incorporate. This creates a slightly drier, floral mixer that will tint and flavor the wine.

Combine Base with Brighteners

Slowly fold in 125–150 ml chilled extra brut sparkling wine per serving (or combine total quantities in a larger pitcher for multiple servings). Pour wine gently over the back of a spoon to preserve effervescence. If you want a slightly fuller body, top with up to 25 ml additional sparkling wine per glass.

Add Sparkling Wine

Divide the mixture into four chilled flutes (approximate pour: 50 ml hibiscus-rose concentrate mixture + 125–150 ml sparkling wine per glass).

Garnish each flute with an edible rose petal and a dried hibiscus petal or a thin wheel of lemon placed on the rim. Serve immediately while sparkling is lively.

Note: For batch service, multiply ingredient quantities proportionally: the recipe below scales to 4 servings using 375 ml extra brut and 125 ml optional additional sparkling wine.

dried hibiscus flowers (or hibiscus tea blend)

rose syrup (or cooled rose simple syrup)

hot water (for steeping)

granulated sugar (if making hibiscus concentrate sweeter)

extra brut or brut sparkling wine (chilled)

dry sparkling wine or Champagne (chilled) — optional to finish

fresh lemon juice

orange bitters

edible rose petals (for garnish)

dried hibiscus petal or wheel of lemon (for garnish)

Burnt Mills Hibiscus Rose

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Burnt Mills Hibiscus Rose Recipe in just 50m. A touch drier than our Semi Dry. Hibiscus gives it the color and adds a layer of complexity to its flavor.

Burnt Mills Hibiscus Rose Recipe

Descriptors

Tasting Notes

Food Pairings

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