The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed—inspiring the drink’s name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink—or of drinking one, for that matter.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Pour the gin, cordial, and juices into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass.
tasting notes
Step 2
Dominant Flavors: floral hibiscus and grapefruit
Step 3
Body: medium
Step 4
Dryness: medium
Step 5
Complexity: low to medium
Step 6
Accentuating or Contrasting Flavors: citrus and juniper
Step 7
Finish: medium tannic hibiscus with juniper following
Step 8
Glass: cocktail
