How To Make Hibiscus Bitters Food
HABANERO-HIBISCUS SOUR
Homemade habanero-hibiscus syrup adds a spicy, aromatic twist to an otherwise classic Pisco Sour.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
- Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.
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- Powder the herbs. Add all herbs to either a spice grinder or a mortar and pestle and process to a coarse powder. Finely powdered herbs will be more difficult to strain from the alcohol, so don't go too crazy with the powdering.
- Combine herbs and alcohol in a clean glass jar. Make sure that all ingredients are covered by the alcohol by about 1-2 inches. This shouldn't be a problem with this particular recipe. Then, seal the jar with a tight-fitting lid.Be sure to label (with ingredients) and date your jar. Give the jar a vigorous shake and then place somewhere dark for at least 2 weeks and up to 6 weeks. The longer you let it infuse, the stronger it will be.
- Strain the bitters. After at least 2 weeks, strain the herbs from the alcohol using a fine mesh strainer nested into a funnel and several layers of cheesecloth to strain the alcohol into another sterilized glass jar.To prevent your alcohol from getting cloudy, do not press or squeeze the herbs, just let the alcohol run through on its own. Compost the herbs when finished.
- Storing Your Digestive Bitters Store the bitters in a jar or bottle with a tight-fitting lid or cork and keep them out of direct sunlight. The high alcohol content allows for shelf stability at room temperature. It’s generally recommended to use within a year, however, they’ll typically last much longer if stored properly.
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