Hibiscus Tequila Cocktail

“I’d rather have a bottle in front of me than a frontal lobotomy.” -W.C. Fields

Have you ever had one of those days? I sure have. Mr. Fields, I feel you. I thought, perhaps, that I have been taking myself a little bit too seriously lately, so here is a funny quote and a real good cocktail recipe to lighten the mood. This cocktail was inspired by a similar one that I had at Boulevard in San Francisco, one late afternoon after shopping in the glorious Ferry Building Market. It is garnished with a candied hibiscus flower and uses a little of the syrup from the jar. Ellen brought me some as a gift when she visited at the cabin, so we put them to good use during our Saturday Night Girls Happy Hour. I also used a beautiful pink hibiscus-infused tequila called Rosangel, made by Centenario, as well as a dry apple wine from a local winery called Eminence Road from Long Eddy New York. Its a delicious aperitif wine since its only 7% alcohol and is completely dry, with very little residual sugar. I have a photo of the dangerous three, below the recipe. This drink is a quite pleasurable way to turn the brain-noise down a little, and its so much more fun than a frontal lobotomy. Cheers!

Hibiscus Tequila Cocktail
Serves 4 in small martini or cocktail glasses
1 cup apple cider
1/2 cup apple wine
1/2 hibiscus-infused tequila
2 tsp hibiscus syrup
2 tablespoons of fresh lime juice
Candied hibiscus flowers
Shake all ingredients together well in a shaker with about a cup of ice. Pour into chilled glasses and put the hibiscus flower, skewered with a wooden skewer or toothpick, on top of the glass.