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Mommy Mixologist: Fresh & fabulous from Hibiscus

A busy mom’s guide to living life to the fullest glass



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Basil’s not just for cooking anymore. Hibiscus bartenders Grant Parker and Florence “Flo” Kennard have cleverly added the fresh and fragrant herb to create two of the restaurant’s most-ordered signature cocktails.



Basil gimlet

The crisp scent of cucumber and bright taste of lime make this refreshing cocktail the perfect way to end a stressful week.

2 1/2 ounces Tito’s vodka

1 1/4 ounces fresh lime juice

1 ounce simple syrup

5 fresh basil leaves

2 thin cucumber slices for garnish



Add vodka, lime juice, simple syrup and basil leaves to cocktail shaker with ice. Don’t mix vigorously. Use a bartender’s roll to gently infuse the oil from the basil with the other ingredients. Strain into a martini glass. Garnish with cucumber slices.



Salted Pug

Flo’s tangy creation (my new personal fave) is a perfect mix of salty and sweet. The creative addition of ginger candy adds a spicy bite that takes this cocktail to a whole new level.

1 cube Reed’s Crystallized Ginger candy (Whole Foods Market)

3 basil leaves

2 ounces Savvy vodka

2 ounces fresh-squeezed ruby red grapefruit juice

Dash of house-made ginger simple syrup

In a cocktail shaker, muddle ginger candy with basil leaves and vodka. Add grapefruit juice and syrup. Shake and strain over ice into a salt-rimmed rocks glass.

Mix tip: Regular simple syrup can be used, but add and muddle one more cube of ginger candy to the recipe. Or, if you make your own syrup, add ginger candy to the recipe, then add a bit more candy as simple syrup is cooling for extra flavor.

Find it: Hibiscus, 2927 N. Henderson Ave., Dallas, www.hibiscusdallas.com



Photo: Heather Witherspoon

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