Hibiscus Gin and Tonics
It’s Fridayyyyyyy!!! I always believe in ringing in the weekend with a great cocktail, and today is no exception!?
These Hibiscus Gin and Tonics are just what you need in your life this Friday night, and it’s unbelievable twist on a classic with some simple ingredients you probably already have kicking around in your fridge.?
Toronto restaurant Nota Bene has a mouth-watering happy hour menu featuring a delicious Build-Your-Own Gin & Tonic bar, which has definitely influenced this recipe. In their version of the G&T, they first bring out a gin of your choice on ice, with options ranging from Ungava gin and Dillon’s, to Hendrick’s, to Bombay Sapphire and Tanqueray. A bottle or can of tonic is served on the side along with slices of cucumber, dried hibiscus flower and a slice of ruby red grapefruit. In my version, I’ve combined all of the additions on the side together to create a delicious, fruity, complexly flavoured Gin & Tonic like you’ve never had before!?
This is not a sponsored post, but I genuinely love Ungava Gin. The bright yellow spirit is made from six rare botanicals native to the Canadian arctic, such as Nordic juniper and wild rose hips, and it’s naturally steeped until the gin takes on a complex, almost fruity flavour and produces a distinctively golden hue. Even if you’re not a fan of gin in general, I highly encourage you to pick up a bottle of Ungava; it has a more subtle flavour and is really a delicious addition to any cocktail.
The cucumber and grapefruit blend beautifully to create a smooth, punchy and uplifting flavour that definitely highlights the bubbly tonic water. Though you can sometimes find the dried hibiscus flower at health stores or small multi-cultural shops that sell specialty items, I use hibiscus and rosehip herbal tea because it’s easy to find at your local grocery store and the taste is very similar.