How about treating yourself to a fresh and delicious cocktail today? Why not try the colorful and fresh flavors of the hibiscus and chili in one drink,?
*To prepare the hibiscus flower syrup
Peel a whole lemon. Combine the water and the sugar in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the hibiscus flowers and the lemon peel, turn the heat high and bring to a boil.If you want your syrup very thick (grenadine-like), leave the mixture boiling for about 10-15 minutes before removing it from the stove. If you want it less dense, remove it from heat immediately after the boil, and steep it for 20 minutes. Let the mixture cool down. Strain it through a fine sieve to discard the hibiscus flower leftovers. Bottle and label. Syrup will be good for up to 3 weeks when refrigerated.
*To prepare the Ginger & Serrano Chili syrup
Combine the water and the sugar in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the ginger & serrano chili and continue to heat, bringing the syrup to a light boil. Cover, reduce heat, and allow simmering for about 15 minutes. Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste. Strain out the ginger and bottle under a tight seal. Store in the refrigerator, it should keep for about two weeks.
Now you are ready to prepare your cocktail!
Great drink for a great afternoon! Cheers!