Hibiscus Whiskey Sour
Pretty in pink.Our whiskey sour is elevated with a pop of color and salted rim to round out this classic cocktail.We added some hibiscus simple syrup - super easy to make and store for future use - to the classic whiskey sour cocktail. It’s paired with the usuals, lime, whiskey and a little egg white to create a beverage you’re sure to crave. We’ve upped the ante by adding a Whiskey Salt rim for some extra smokiness thanks to our favorite smoky whiskey from Arizona-based distiller, Whiskey Del Bac.
Takes: 15 minutes
makes one 4oz drink
2 oz whiskey (Whiskey Del Bac Dorado is what we prefer)
1 oz hibiscus simple syrup (recipe below)
1 oz freshly squeezed lime or lemon juice
1 tbsp egg white
Desert Provisions X Whiskey Del Bac Whiskey Salt, to rim (or Sonoran Sea Salt)
Rim glass with lime and Desert Provisions x Whiskey Del Bac Whiskey Salt. Combine whiskey, hibiscus simple syrup, lime or lemon, and egg white into a cocktail shaker (no ice). Dry shake vigorously to combine. Add ice and shake to chill. Strain and serve. Garnish with hibiscus flowers.
To make hibiscus simple syrup:
Combine 1 cup water and 1 cup sugar over medium heat in a small saucepan, Stir to dissolve sugar. Add 1 cup hibiscus flowers and let steep for 10 minutes. Strain hibiscus and store in an airtight container in the refrigerator for up to 10 days.
Cook's notes: There are so many ways to use your left-over hibiscus simple syrup - add to sparkling water, combine with sparkling wine to make a brightly colored mimosa, or make other cocktails. We are fond of a simple combination of lime juice, tequila, and hibiscus simple syrup served over ice with a salted rim.
