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Hibiscus Flower Liqueur

Here's my take:

  • 1 cup of dried hibiscus flowers from mexican grocery store (jamaica)
  • 500 ml of 80%-90% rum (I use after cuts, before dilution)
  • 200 g sugar

Pour alcohol over flowers in a jar, steep for 1 week.
Strain and filter rum.
Take flowers and cover in pot with water. Heat to boil, cut heat, steep for 10 minutes.
Strain and filter tea.
Put tea back in pot. Add sugar. Heat to boil / dissolve sugar.
Let tea cool & combine with rum to total volume of 1.5 L.

Comments

  • edited July 2016

    Cool

    I'm gonna try some variation on this. Hibiscus just tastes nice.

    The only flowers I have seen where I am are preserved in some kind of syrup and imported (maybe from NZ?) I think you are supposed to drop a flower and some of the jar juice into a champagne flute and pour fizzy wine over it...

    Anyone live somewhere where they grow?

  • I do, but even around here, the brewers get the dried ones....

    you know how long it would take you to collect a kilo of dried flowers?

    Hibiscus Flowers Whole Petals 1kg @ Amazon UK

  • We saw hibiscus flavoured black sugar blocks the other day at the market here in Tianjin. I so very nearly bought some as it was delicious but I didn't think I could get it back into the country.

    StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand

  • thanks. looks good

  • edited July 2016

    @CothermanDistilling said: you know how long it would take you to collect a kilo of dried flowers?

    About 15 minutes in my yard to pick them, and a couple of days of full sun for them to dry

    (I use them to control my blood pressure)

    I'm more like I am now than I was before.

  • Where do you stick them to make that work?

    Zymurgy Bob, a simple potstiller

    my book, Making Fine Spirits

  • Gettin' mighty nosy there, aren't ya Bob? :))

    I'm more like I am now than I was before.

  • edited July 2016

    Candles, soft music and Hibiscus flowers floating in the bath might work for blood pressure?

  • I thought he meant that collecting a kilo of these things was a kind of calming zen buddhist ritual.

  • Ooooooooommmmmmmmm...

    I'm more like I am now than I was before.

  • @Kapea said: Gettin' mighty nosy there, aren't ya Bob? :))

    Ever since a chiropractor friend told me about a tourist lady asking if he did lemonade enemas, I've had a lot of questions. How do I know what you islanders do with your spare time?

    Zymurgy Bob, a simple potstiller

    my book, Making Fine Spirits

  • edited July 2016

    Yeah, tourists are a special lot, no doubt.

    image

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    I'm more like I am now than I was before.

  • edited July 2016

    Lemon with hints of cherry...

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    I'm more like I am now than I was before.

  • edited July 2016

    Raspberry-vanilla...

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    I'm more like I am now than I was before.

  • edited July 2016

    pineapple-guava

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    I'm more like I am now than I was before.

  • edited July 2016

    Triple blood orange...

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    I'm more like I am now than I was before.

  • edited July 2016

    Strawberry with blonde highlights...

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    I'm more like I am now than I was before.

  • edited July 2016

    Banana...

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    I'm more like I am now than I was before.

  • Man, oh man..... Nice. I can only dream of the subtle palate euphoria produced. Back to Pink Floyd I go.

  • Here is my mutant hibiscus... I tried to clone it but was unsuccessful before my renter tore it out..

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  • edited July 2016

    Talked with a guy from Trinidad the other day and they call it Sorrel.
    The way they do it is to make a tea out of hibiscus flowers, cinammon and cloves that they then sweeten up and cut with a little rum. Then they use that as a base to make punch and other mixes.
    Off to the next experiment...

  • edited August 2016

    I tried some more and ended up at a pretty good mix. Not sure if I'm going to macerate in the future anymore.

    Revised recipe:

    • Bring 3L of water to boil
    • Add 200g of hibiscus flowers, 3 cinnamon/cassia stick and about 15 whole cloves
    • Simmer for 15 minutes
    • Filter solids and sweeten to taste (for me, not more than 75 g/L)
    • Add 1L of 90% ABV

    Voila!

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