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
DIRECTIONSBitter Hibiscus Tea (yields 1½ cups or 360 ml)
- In a small over high heat, bring water to a boil.
- Add dried hibiscus flowers and bay leaves, then reduce heat to low. Cover and simmer for 15 minutes.
- Pass through a fine sieve to remove solids, and let sit to cool.
- In a large bottle, combine the bitter hibiscus tea, carrot juice, Concord grape juice, rose water, and tonic water.
- Seal and refrigerate for up to 2 weeks.
- 9 oz (270 ml) The Empress, chilled
- Pinch of edible flower petals
- Pour The Empress into a 12 oz wine glass filled with ice.
- 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?