Separate the yolk from the white. Add 1/4 cup sugar and 1 cup creme to the whites. Whip the egg whites and sugar together until stiff. Then add 1/4 cup sugar to the yolks and beat together until smooth, then slowly add the crème, milk, rum, liqueur & Wild Hibiscus puree while stirring constantly. Fold together the two mixtures. Finish each
serving with fresh grated nutmeg.

* To make Infused Rum – to a bottle of white rum add 1 vanilla bean (sliced lengthwise), 1 cinnamon stick, 5 cloves and pinch of fresh ground nutmeg. Let sit for minimum 24 hours before use.

** To make Wild Hibiscus Infused Cognac – Place 5 Wild Hibiscus Flowers into 1 bottle of Navan Vanilla Cognac. Let sit for 24 hours then strain out the Wild Hibiscus Flowers. (Serves 8)

WILD HIBISCUS HOLIDAY CHEER 2008!

Hibiscus Sparkle
5 oz Sparkling Apple Cider (Alcoholic or Non-Alcoholic)
1/4 oz Wild Hibiscus Syrup
Dash Fee Brothers Rhubarb Bitters
1 Wild Hibiscus Flower

Pour Chilled Sparkling Cider into Champagne flute with Wild Hibiscus Flower. Add Dash of Rhubarb Bitters and finish with drizzle of Wild Hibiscus Syrup.

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Recipe for October/November 2008
Recipe for August/September 2008
Recipe for June/July 2008
Recipe for May 2008

Recipes Courtesy of Danielle Tatarin of Designer Cocktail Company