B’lure + Wild Hibiscus Create Phenom Drinks! 12 Drinks of Christmas Day 13. #bonus
I happened to run across Wild Hibiscus and B’lure online. I connected with the brand and they not only liked my idea to feature the brand but also they sent me some small samples to try of the products: Wild Hibiscus Flowers in Syrup, b’lure extract (the blue one!) and Lemon Honey Creme (think raw honey here!). This brand out of Australia is creating a new product category that is all-natural , kosher, contains no GMOs, gluten, chemicals, pesticides or artificial preservatives, flavors or colors. In other words, what you see and taste is the real deal!
Wild Hibiscus Flower Company was founded in Australia by Lee Etherington in 1999 with the creation of our flagship product, the Wild Hibiscus Flowers in Syrup. It was by chance at a more than lively dinner party one night that Lee and Jocelyn and their guests dropped a flower into a glass of champagne. Watching in amazement as the flower started to unfurl and look particularly special in the glass, the idea was sparked by Lee to create the first bottled hibiscus flowers in syrup.
Lee coined the name “Wild Hibiscus” which perfectly describes the nature of the flowers, the unique product itself and the fun loving nature of those who enjoy it. Lee and Jocelyn (who had her own corporate career behind her) joined business-minded forces and their love of good food, wine and cocktails and the rest is history made possible through the efforts of our team and support from our wonderful customers.
The idea sparked interest among foodies, cocktail lovers and industry professionals alike. With a cult-like following our flowers are now internationally recognized and continue to appear in many cocktail bars, restaurants, dinner parties, celebrations, weddings and other fun and classy gatherings. Today we have developed a full range of innovative flower products for food and beverage including Flowers In Syrup, Flower Teas, Flower Salt and Flower Extracts. We look forward to bring more quality products from Wild Hibiscus Flower Company in future.
I know you can’t read the photos– they are a little small. I need to get the html to get them to pop up larger with a click. Sorry about that. But those charts are on the Wild Hibiscus Co. website in PDF format!
b’Lure-Nam doc anchan
3-4 dashes b’Lure
1tsp warmed honey
1oz lemon juice
blend all ingredients together,
serve over ice.
pour 1oz lemon juice on top*
**transform into a cocktail by adding white rum or vodka & other herbal favours
3 dashes b’Lure
½oz pasteurised egg white
¾oz simple syrup
shake vigorously with ice & strain into glass
*optional: Add ½oz lime
One part=1oz or 30ml
¼ of a fresh lemon
zest of half a lemon
3 sprigs of rosemary
2 parts St-Germain elderflower liqueur
1 part Wild Hibiscus syrup
½ a part In The Raw sugar
2 Wild Hibiscus Flowers in Syrup
2 sprigs of rosemary (for garnish)
2 dashes of Angostura Bitters
Wild Hibiscus Pyramid Salt Flakes (for rimming glass)
To rim glasses: Dip rim of glass into a small dish of Wild Hibiscus syrup and then into hibiscus salt flakes to coat.
In a shaker, muddle
and sugar. Add ice and shake.
Strain into old-fashioned glasses or tumblers rimmed with hibiscus salt.
Top with sparkling wine and 2 dashes of bitters.
Garnish with a Wild Hibiscus flower and rosemary sprig.
alter ego mojito
12 fresh mint leaves
1/2 oz lime juice
1 1/2 oz bacardi superior rum
3/4 ginger & lemongrass syrup*
lime slice and mint sprig, for garnish
b’lure ice cubes (see recipe below)
slap mint leaves in hand and rub around rim of glass to release fragrance. add leaves, lime juice and lime slice in a glass. half fill glass with standard ice. pour in rum and syrup and stir. add a dash of club soda and top with several b’lure ice cubes.
*to make ginger and lemongrass syrup
2 cups sugar
2 cups water
2 lemongrass stalks
1.5 inch piece of ginger root
dissolve sugar in water in a medium saucepan over low heat. cut lemongrass and ginger into small pieces and crush together with pestle and mortar. add to sugar syrup and bring to a simmer for 5 minutes. let cool then strain syrup into a bottle with a lid. store excess in fridge.
1 cup H2O
freeze in ice moulds
add extra ¼oz claried lemon juice for purple ice
great for margaritas.
recipe by Jocelyn Etherington, Wild Hibiscus Flower Company
1 oz hendricks gin
3/4 simple syrup
1/4 oz lemon juice
2 oz sparkling wine (we recommend domain chandon blanc de noir)
1 wild hibiscus flower
top with rose foam*
drop the wild hibiscus flower into a champagne flute. shake sugar, lemon juice and gin and pour into champagne flute
fill glass to ¾ full with sparkling wine and top with rose foam.
*to make rose foam
1 part rose+hibiscus flower extract
2 part egg white
½ part fresh lemon juice
add all ingredients into to a whipper (???)
shake well and charge once with gas canister and refrigerate for 1-2 hours
shake and dispense over cocktail
recipe by Jocelyn Etherington, Wild Hibsicus Flower Company
Follow Wild Hibiscus Company and b’lure on these social platforms:
Thanks to all the people at Wild Hibiscus Company for all the information.
The samples I received are just that– samples. It in no way affects my review or my feature. It does help me figure out how to best place this phenomenal brand. There was no financial incentive involved.
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