Desert Blossom Breaker: Floral-Date English Cocktail
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Ingredients
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10 grams Dry hibiscus flowers
(Use dried hibiscus petals for infusion)
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500 ml Water
(Boiling for hibiscus infusion)
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100 ml Gin
(Choose a London Dry Gin for classic flavor)
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40 ml Date syrup
(Naturally sweet with rich caramel notes)
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30 ml Fresh Lemon Juice
(Strained fresh lemon juice best)
-
5 ml orange blossom water
(Adds delicate floral aroma)
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6 pieces Ice Cubes
(To chill the cocktail before serving)
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4 leaves Mint leaves
(For garnish)
(Use dried hibiscus petals for infusion)
(Boiling for hibiscus infusion)
(Choose a London Dry Gin for classic flavor)
(Naturally sweet with rich caramel notes)
(Strained fresh lemon juice best)
(Adds delicate floral aroma)
(To chill the cocktail before serving)
(For garnish)
Nutrition
- Servings: 2
- Serving Size: 1 glass (250 ml)
- Calories: 180 kcal
- Carbohydrates: 22 g
- Protein: 0.2 g
- Fat: 0 g
- Fiber: 0.5 g
- Sugar: 20 g
- Sodium: 5 mg
- Cholesterol: 0 mg
- Calcium: 15 mg
- Iron: 0.3 mg
Instructions
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1 - Prepare hibiscus infusion:
Boil 500 ml water and steep dry hibiscus flowers for 5 minutes, then strain and cool the infusion.
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2 - Mix cocktail base:
In a mixing glass, combine 100 ml gin, 40 ml date syrup, 30 ml fresh lemon juice, and 5 ml orange blossom water if using.
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3 - Add hibiscus infusion:
Add 100 ml of cooled hibiscus infusion to the mixing glass and stir gently to combine.
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4 - Serve:
Fill two glasses with ice cubes and strain the cocktail into each glass. Garnish with fresh mint leaves if desired.
Boil 500 ml water and steep dry hibiscus flowers for 5 minutes, then strain and cool the infusion.
In a mixing glass, combine 100 ml gin, 40 ml date syrup, 30 ml fresh lemon juice, and 5 ml orange blossom water if using.
Add 100 ml of cooled hibiscus infusion to the mixing glass and stir gently to combine.
Fill two glasses with ice cubes and strain the cocktail into each glass. Garnish with fresh mint leaves if desired.
More About: Desert Blossom Breaker: Floral-Date English Cocktail
Desert Blossom Breaker
The Desert Blossom Breaker is an innovative English cocktail that marries the rich, caramel sweetness of date syrup with the fragrant floral notes of hibiscus and orange blossom water. Inspired by the colors and tones of a desert bloom, this drink captures a delicate balance between botanical gin and earthy sweetness with a refreshing citrus edge from fresh lemon juice.
The hibiscus infusion not only imparts a vibrant ruby hue, but it also offers a tart and slightly floral counterpoint that enhances the drink's complexity. Date syrup brings natural sugars with an amber depth distinct from common simple syrups, lending a Middle Eastern twist within an English cocktail tradition. The optional addition of orange blossom water further imbues subtle fragrant nuances reminiscent of a sunny English garden crossed with desert flora.
This cocktail is perfect for those seeking a refined yet playful flavor with a story. It is groomed for intermediate home mixologists because it requires making the hibiscus infusion and thoughtful balancing of syrup and citrus freshness. Serve chilled with mint garnish to awaken the senses and add color contrast.
Historically, hibiscus teas have deep roots in many cultures as refreshing and health-boosting beverages while dates have symbolized nourishment and sweetness in desert cultures. Combining these ingredients with quintessential English gin creates a fusion that honors tradition and creativity.
Tip: Steep fresh hibiscus leaves for a shorter time to avoid excessive tartness or bitterness. Use freshly squeezed lemon for brightness. Date syrup availability can be substituted with a good quality pomegranate molasses for a different fruity depth but will alter the overall taste. This cocktail shines in spring or summer when floral and fruity tones are preferred.
Enjoy crafting this thirst-quenching tribute to the desert's rare blossoms with British botanical heritage embedded in every sip.
