Mild red fruit sweetness, with a dry finish and aroma of roses.
prep time: 30 mins serves: 4 difficulty: easy


  • 1¾ cups (420 ml) water
  • 1 cup (20 g) hibiscus flower tea, dried whole
  • 9 bay leaves, dried
  • ⅛ cup (60 ml) carrot juice, fresh or packaged
  • 1½ cup (360 ml) Concord grape juice, fresh or packaged
  • ¾ cup (180 ml) rose water
  • ¾ cup (180 ml) tonic water
  • 1 cup (15g) edible flower petals, fresh or dried


Bitter Hibiscus Tea (yields 1½ cups or 360 ml)
  1. In a small over high heat, bring water to a boil.
  2. Add dried hibiscus flowers and bay leaves, then reduce heat to low. Cover and simmer for 15 minutes.
  3. Pass through a fine sieve to remove solids, and let sit to cool.
The Empress (yields 4¾ cups or 1140 ml)
  1. In a large bottle, combine the bitter hibiscus tea, carrot juice, Concord grape juice, rose water, and tonic water.
  2. Seal and refrigerate for up to 2 weeks.

Per Serving

  • 9 oz (270 ml) The Empress, chilled
  • Pinch of edible flower petals
  1. Pour The Empress into a 12 oz wine glass filled with ice.
  2. To garnish, scatter a pinch of flower petals on top.


  • Be sure to use edible flower petals grown by yourself or from a trusted supplier, as many commercially available floral arrangements have been treated with pesticides.
While drinking, ask yourself: What is your role in revealing the cultural myth of creativity emerging through intoxication?