TBC SPARKLING ROSE
Ingredients:
5 dashes of Hibiscus & Rose Bitters
Top up with sparkling or soda water
How to make: Pour ingredients in glass over ice and stir.
Serve in: Tumbler
Garnish: Dried rosebuds
TBC AMADO
Ingredients:
60ml Light Rum
20ml Lime Juice
15ml Sugar Syrup
20ml Chickpea Water (vegan substitute for egg whites)
3 dashes of Hibiscus and Rose Bitters
How to make: Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into a chilled glass.
Serve in: Coupe or Martini Glass
Garnish: 3 dots of Hibiscus & Rose bitters on foam or dried rose petals
TBC BOUQUET
Ingredients:
60ml Gin
15ml Lemon Juice
7.5ml Sugar Syrup
1 spoon Honey
15ml Chilled Water
3 dashes of Hibiscus and Rose Bitters
How to make: Shake all ingredients with ice and fine strain into a chilled glass.
Serve in: Coupe or Martini Glass
Garnish: Dried rosebuds
TBC HIBISCUS KISS
Ingredients:
22.5ml Vodka
22.5ml St-Germain elderflower liqueur
3 dashes of Hibiscus and Rose Bitters
Top up with champagne
How to make: Place garnish in base of a chilled glass. Add ingredients and stir.
Serve in: Flute Glass
Garnish: Dried rosebud
TBC HIBISCUS, LEMON & GIN
Ingredients:
60ml Gin
30ml Fresh lemon juice
15ml Sugar Syrup
5 dashes of Hibiscus & Rose Bitters
Top up with tonic water
How to make: Pour ingredients in glass over ice and stir.
Serve in: Hi-Ball or Collins Glass
Garnish: Dried rosebud
TBC HIBISCUS MARGARITA
Ingredients:
60ml Tequila
30ml Fresh lime juice
30ml Sugar Syrup
3 dashes of Hibiscus and Rose Bitters
How to make: Shake all ingredients with ice and fine strain into a chilled glass.
Serve in: Martini Glass or Tumbler
Garnish: Dried rosebud
TBC Floral Mojito
Ingredients:
60ml Rum
15ml Lime Juice
10ml Sugar Syrup or Grenadine Syrup
5 dashes of Hibiscus & Rose Bitters
Top up with soda water
How to make: Add first 5 ingredients to glass and fill two-thirds with crushed ice. Stir and then fill with more ice. Top up with soda water and briefly stir once more.
Serve in: Collins glass
Garnish: A sprig of mint + dried rose petals
TBC Red Roselyn
Ingredients:
60ml Gin
30ml Martini Extra Dry vermouth
7.5 ml Grenadine Syrup
3 dashes of Hibiscus and Rose Bitters
How to make: Shake all ingredients with ice and fine strain into a chilled glass.
Serve in: Coupe or Martini Glass
Garnish: Dried rosebud