This Autumn-spiced hibiscus whisky cocktail is enchanted with your favorite Fall spices and that magical, magenta, cranberry-like hibiscus essence. With only 6 ingredients; cinnamon, clove, hibiscus tea, sugar, whisky and maraschino liqueur, you’ll adore this original, sensually colored and perfectly spiced Autumn cocktail.
I love Fall cocktails with “non-traditionally Fall” flavors like coconut milk (in my White Pumpkin cocktail), Chambord (In my Blackberry Raven cocktail), and even peach (in my September Heatwave cocktail), and I also love hibiscus for Autumn cocktails.
It’s my favorite, natural red color that’s as rich and deep as maple leaves in the Fall. It’s so mesmerizing, and such an original flavor that it will turn any cocktail into a conversation piece!
An Important Tip!
Make sure to strain your ingredients through a small mesh strainer into your glass. The spiced hibiscus syrup will be somewhat thick and will leave a fair amount of sediment behind once the cloves and cinnamon are removed. You want this cocktail to be perfectly opaque.
To Make the Autumn-Spiced Hibiscus Simple Syrup…
1. In a small sauce pan, add ½ cup of water, 3 cinnamon sticks and 1 tsp. of cloves. Allow it to simmer for 8 minutes.
2. Add 2 tbsp. dry hibiscus flowers to the pan and allow it to simmer for 3 minutes, Remove from heat and allow it to sit for 3 more minutes, stirring occasionally.
3. Strain spices and flowers out of the liquid, then pour over a strainer into a small bowl.
4. Add 1 tsp. of sugar and stir until dissolved.
Again, you may want to strain your spiced hibiscus syrup one more time through a strainer to make sure it’s perfectly opaque before adding it to your cocktail shaker.
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Autumn-Spiced Hibiscus Whisky Cocktail
Equipment
- cocktail shaker
- small mesh strainer
- sauce pan
- Small bowl
- coup glass
Ingredients
For the Spiced Hibiscus Syrup
½
cup water- 3 cinnamon sticks
- 1 tsp. cloves
- 2 tbsp. dry hibiscus flowers
- 1 tsp. sugar
For the Cocktail
- 1½ oz. spiced hibiscus syrup
- 4 oz. whisky
½
oz. maraschino liqueur
Instructions
For the Spiced Hibiscus Syrup
- In a small sauce pan, add ½ cup of water, 3 cinnamon sticks and 1 tsp. of cloves. Allow it to simmer for 8 minutes. Add 2 tbsp. dry hibiscus flowers to the pan and allow it to simmer for 3 minutes, Remove from heat and allow it to sit for 3 more minutes, stirring occasionally.
- Strain spices and flowers out of the liquid, then pour over a strainer into a small bowl. Add 1 tsp. of sugar and stir until dissolved
For the Cocktail
- In a cocktail shaker, add 4 oz. whisky, 1½ oz. spiced hibiscus syrup and ½ oz. maraschino liqueur. Add ice and shake. Pour into a frosted coup glass through a strainer, and serve.
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