Sexy Hibiscus Martini Recipe with Hibiscus Syrup
Even the name of this cocktail evokes sensuality…and maybe a sense of danger. But I think the presentation is really what takes this hibiscus martini over the top. A cherry-stuffed, marinated hibiscus flower serves as a garnish. If you didn’t know hibiscus flowers were edible, prepare to be delighted!
Learn more about what makes hibiscus such a potent symbol of sensuality. And how this flower’s nutrition can boost your love life. It is a cocktail tribute to history’s greatest lust story.
Hibiscus martini ingredients
This hibiscus vodka cocktail was invented by an Australian gourmet food company called Wild Hibiscus with a surprising specialty. Their entire line is built around hibiscus products. And they knew a website like ours, focused on romance and aphrodisiac foods, would be easily sucked into the deliciously sensual power of their gourmet products.
It’s true. We’re suckers for a gourmet foods company with a sensual focus.
Hibiscus flowers in hibiscus syrup
The star ingredient in this sexy cocktail recipe is Wild Hibiscus hibiscus flowers in hibiscus syrup. You will need to buy these flowers specifically. There really is no substitute for these both beautiful and delicious candied, edible flowers.
Here’s a link to order yours from Amazon.com
Additional ingredients
The cocktail calls for vodka but doesn’t specify a brand. I’ve become partial to grape vodkas like the ones I featured in this article. But you can just use your favorite vodka or whatever you have on hand.
You will also need one cherry. You can either pit a fresh cherry or use a maraschino cherry drained of syrup. The choice is up to you!
Lastly, you’re going to need baby food. (We know, it sounds weird but it works.) The recipe calls for apple puree but recommends using baby food rather than apple sauce. We’ve tried it and have to agree that baby food offers just the right texture for this romantic martini recipe.
A note on hibiscus syrup
Note that the recipe calls for both hibiscus flowers and hibiscus syrup. You do not have to buy hibiscus syrup separately. You can just use the syrup from the jar of flowers.
About Wild Hibiscus
Wild Hibiscus Flower Co. was founded by Australian Lee Etherington in 1999. His first product what the hibiscus flowers in cane syrup used in this recipe.
Thanks to the candied hibiscus flowers’ popularity with mixologists and people like us, the company has expanded and grown with international acclaim. Today, their farm and factory produce not just hibiscus products but also rose and pea flower extracts and teas.
TO TRY: The Aphrodisiac – a pomegranate martini
Adam & Eve Hibiscus Martini Recipe
Ingredients
- 1 Wild Hibiscus brand hibiscus flower
- 1 cherry pitted or maraschino
- 2 oz vodka
- 3 oz apple puree baby food works best
- 1 oz Wild Hibiscus syrup
Equipment
- martini glass
- chopstick
- shaker with strainer
Instructions
- Stuff Wild Hibiscus flower with the cherry then skewer through the side with the chopstick. Set aside for garnish.
- On ice, shake together the vodka, apple puree and hibiscus syrup.
- Strain into martini glass and top glass with garnish. 1
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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