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
  • 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

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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.

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