Herbert’s hot recipe book: Ginger & Hibiscus

Zuzana Fajta • 14. December 2016

Ginger and hibiscus is a typical winter combination that warms everyone up. One of our first syrups has distinctive taste, colour and is perfect for long winter evenings.

This pick-me-up, which speeds up your metabolism was created by mixing fresh ginger, dried hibiscus flowers, cinnamon and Moroccan mint. Refreshes in summer, warms you up in winter in its hot version. But if you do not want to stick to classic lemonade, check out our recipe book. Inside, you can find inspiration for preparing several mixed drinks.

Preparation is very easy and fast. All recipes are mixed in the same dilution ratio as cold lemonades (1:10). We recommend using 80°C water for the preparation of hot drinks to avoid getting burned. Do not hesitate to use fresh herbs, slices of fresh or dried fruit to make the drink according to your possibilities and taste.

Finally, put all ingredients into the glass, pour hot water, stir, garnish and the delicacy is ready.

We have prepared some alcoholic and non-alcoholic recipes for you. Try them!

Bakulator

2cl of Ginger & Hibiscus syrup
5cl of Irish whiskey
1cl of lemon juice
10cl of water

ginger, hibiscus flower

Variant 2

3cl of whiskey
3cl of Ruby Red Porto
2cl of Ginger & Hibiscus syrup
15cl of hot water

dried ginger, dried grapefruit and rosemary

Variant 3

3cl of rum
2cl of red wine
3cl of Ginger & Hibiscus syrup
3cl of red grapefruit juice
20cl of hot water

Heat all raw materials in a kettle and pass through a sieve into a preheated glass. Put a slice of ginger sprinkled with hibiscus on the edge of the glass/cup and serve.

BakulátorFizz (2dcl)

2cl of Ginger & Hibiscus syrup
5cl of Irish whiskey
1cl of lime juice
10cl of soda
fresh ginger
hibiscus flower
mint

Pour whisky, syrup and lime juice into a pre-cooled glass, add ice and ginger. Top up with soda, stir, garnish with mint, hibiscus flower and serve.

Hot Ginger & Hibiscus (3dl)

Pour 3cl of syrup into a preheated cup and top up with hot water in 1:10 dilution ratio. Stir, add ginger slice, hibiscus flower and serve.

Ginger-hibiscus lemonade (0.5l)

Pour 4cl of syrup into a carafe filled with ice, add fresh ginger / hibiscus flower and top up with water. Stir, garnish with ginger, hibiscus flower and serve with a glass.

Cheers!

Thanks for the photos: Nora a Jakub Čaprnkovci

Photos taken in Bratislava café - Pán Králiček.