Hibiscus Martini Recipe

Infusion (quick method, 4–12 hours)

Add 2 cups vodka and 1.5 tablespoons dried hibiscus flowers to a clean, airtight glass jar. Seal and shake gently. Let sit at room temperature for 4–12 hours, tasting after 4 hours. For a brighter, lightly floral infusion aim for 4–6 hours; for deeper color and flavor, go 8–12 hours. Strain through a fine mesh strainer lined with cheesecloth into a clean bottle. Discard solids. If using loose hibiscus tea bags, steep bag(s) in vodka as you would tea and remove when desired color/flavor is reached.

Optional: If sediment remains, filter the infused vodka again through a coffee filter. Chill the finished infused vodka before mixing (refrigerate or place in freezer for 30–60 minutes).

If using egg white for texture: add 3 oz hibiscus-infused vodka, 0.75 oz limoncino, 0.75 oz pineapple juice, 0.25 oz fresh lemon juice, 0.25 tsp simple syrup and 0.5 egg white to a cocktail shaker (no ice). Perform a dry shake vigorously for 12–15 seconds to emulsify and build foam.

Add 6 ice cubes to the shaker. Shake again vigorously for 12–15 seconds until well-chilled (shake longer if you did a dry shake to chill and create a silky texture).

Double strain the cocktail into a chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated egg white solids. If not using egg white, simply combine ingredients with ice, shake, and strain.

Garnish with an edible dried hibiscus flower floated on the surface or a thin lemon twist expressed over the drink. Serve immediately.

Optional adjustment: If the cocktail tastes too tart, add up to 0.25 teaspoon additional simple syrup and re-shake. If too sweet, add a few drops more lemon juice.