The Washington Post

My Tahitian Dream

My Tahitian Dream 1.000

Jonathan Ernst for The Washington Post

Dec 16, 2009

This is the perfect use for your homemade hibiscus liqueur.


Servings: 1
Ingredients
  • Ice
  • 2 ounces Hibiscus-Vanilla Liqueur (see related recipe)
  • 1/2 ounce vanilla simple syrup (see NOTE)
  • 5 ounces sparkling wine, such as cava or prosecco
  • Lemon wheel, for garnish

Related Recipes

Directions

Fill a cocktail shaker halfway with ice. Add the hibiscus liqueur and vanilla simple syrup; shake well. Strain into champagne flute or coupe, then top with the sparkling wine. Garnish with the lemon wheel.

NOTE: To make vanilla simple syrup, combine 1 cup sugar, 1 cup water and 1 split vanilla bean (or 2 teaspoons of vanilla extract) in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature; discard the vanilla bean. Cover tightly and refrigerate until chilled through; store indefinitely.

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Recipe Source

From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.

Tested by Jason Wilson.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 187


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 12mg 0%

Total Carbohydrates: 13g 4%

Dietary Fiber: 0g 0%

Sugar: 13g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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