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.

　　

Ingredients

makes 1 drink

　　1 1/2 ounces Tanqueray No. 10 gin

　　1 ounce Hibiscus Cordial (page 158)

　　3/4 ounce freshly squeezed lime juice

　　1/2 ounce freshly squeezed grapefruit juice

　　

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

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.