Queens Recipe

Combine 2 cups water, 1 cup granulated sugar, 1 cup dried hibiscus flowers, and 6 whole cloves in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Once it simmers, reduce heat and maintain a low simmer for 5 minutes to extract color and flavor from the hibiscus and cloves.

Remove from heat and let steep, covered, for 20–30 minutes for a more concentrated flavor and cooler temperature.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract as much liquid as possible. Discard solids (or reserve hibiscus for garnish). If using, stir in the lemon peel for brightness and discard peel after 5 minutes of sit time.

Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated. Use 3/4 oz per cocktail as called for below.

Prepare (with egg white for texture)

If using egg white: add 0.5 oz egg white, 2 oz vodka, 0.75 oz hibiscus-clove syrup, 1 oz pomegranate juice, 0.5 oz fresh lemon juice, and 2 dashes bitters to a cocktail shaker without ice. Perform a dry shake (no ice) vigorously for 15 seconds to emulsify and build foam.

Shake

Add a generous handful of ice (about 1 cup) to the shaker and shake hard for 10–12 seconds until well chilled and slightly frothy. If not using egg white, combine all liquid ingredients and bitters with ice and shake 12–15 seconds.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh large ice if you prefer) to remove ice shards and any solids. The double strain will give a smoother texture and clearer presentation.

Garnish

Drop 1 tablespoon pomegranate arils onto the surface of the drink and float a dried hibiscus petal on top. Optionally add a single small dash of bitters onto the foam for aromatic accent.

Serve immediately. Enjoy the balance of bright lemon, tart pomegranate, floral-tart hibiscus and warm clove notes with a clean vodka base.