The Young Buck combines semi-dry sparkling cider and ginger beer for a cocktail that is full of flavor but light in alcohol.
For the Hibiscus Simple Syrup
1/4 cup sugar
1/4 cup water
1/4 ounce dried hibiscus flowers
For the Cocktail
3 ounces ginger beer
6 ounces semi-dry sparkling cider
1 tablespoon hibiscus simple syrup (recipe below)
dried hibiscus flower for garnish
To make the hibiscus simple syrup, combine the sugar, water, and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus, and let cool. (Can be bottled and refrigerated up to 3 weeks.)
To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour cider on top of the ginger beer. There should be a nice separation between the ginger beer and the cider. Drizzle the hibiscus simple syrup on top of the cider. Garnish with a dried hibiscus flower and serve immediately.
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.