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Roselle

The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed—inspiring the drink’s name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink—or of drinking one, for that matter.

Recipe information

  • Yield

    makes 1 drink

Ingredients

1 1/2 ounces Tanqueray No. 10 gin
1 ounce Hibiscus Cordial (page 158)
3/4 ounce freshly squeezed lime juice
1/2 ounce freshly squeezed grapefruit juice

Preparation

  1. Step 1

    Pour the gin, cordial, and juices into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass.

  2. tasting notes

    Step 2

    Dominant Flavors: floral hibiscus and grapefruit

    Step 3

    Body: medium

    Step 4

    Dryness: medium

    Step 5

    Complexity: low to medium

    Step 6

    Accentuating or Contrasting Flavors: citrus and juniper

    Step 7

    Finish: medium tannic hibiscus with juniper following

  3. Step 8

    Glass: cocktail

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsCocktailAlcoholBeveragesGinGrapefruitCitrusFruitEasyQuickCookbooks
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