Be Cool
Boozy, bitter, and tart, this vibrant red blended drink sips like a frozen Negroni. It's the perfect not-too-sweet boozy frozen summer slushy. Keyatta Mincey-Parker's method of infusing the blanc vermouth with whole dried hibiscus flowers imparts their fruity and floral sweetness without masking the delicate aromas and flavor.
July 2021
Gallery
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Recipe Summary
Ingredients
Directions
Make Ahead
Hibiscus-infused vermouth can be kept, covered, at room temperature up to 5 days. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.
Note
Find dried hibiscus flowers at Latin markets or online atmexgrocer.com.