The phrase “you eat with your eyes first” rings true when looking at cocktails made with Kaitlin Fellers’ hibiscus liqueur. Their vibrant color practically begs to be sipped.
As the deep magenta suggests, the vodka-based spirit, crafted at Lawrenceville Distilling Co. to take the place of Campari, is bright, tart, and floral, made with the same flower – hibiscus – used to flavor the distillery’s batches of absinthe rouge.
In her cocktails, Fellers balances the hibiscus liqueur with bitters, citrus, and herbal syrups. She plays to the floral notes by pairing her spirit with the distillery’s “no-nonsense,” Ginzer American Gin. Her negroni riff showcases a more spirit-forward, herbaceous use of the liquor, while the spritz leans refreshing and fruity.
(For at-home bartenders – because her hibiscus liquor isn’t easily replicated outside of the distillery – Fellers recommends replacing the spirit with Sorel, a true hibiscus liquor tied to the maker’s Caribbean roots, Campari, Aperol, or any bitter orange aperitif lying around in the bar cabinet.)
PrintPretty Spritzin’
Description
In her cocktails, Fellers balances the hibiscus liqueur with bitters, citrus, and herbal syrups, playing to the floral notes by pairing her spirit with the distillery’s “no-nonsense,” Ginzer American Gin.
Ingredients
- 2 dashes Peychaud’s bitters
- 1 dash Bittermen’s Boston Bitters
- ½ oz lemongrass syrup
- ¾ lemon juice
- ¾ oz Ginzer American Gin
- 1 ½ oz hibiscus liqueur
Instructions
Shake ingredients and strain into a wine or Collins glass. Top with ice, seltzer, and an orchid garnish. Enjoy!
Your Best American Negroni
Description
Her negroni riff showcases a more spirit-forward, herbaceous use of the liquor, while the spritz leans refreshing and fruity.
Ingredients
- 1 oz Ginzer American Gin
- 1 ¼ oz hibiscus liqueur
- ¼ sweet vermouth
Instructions
Build the drink in a rocks glass, then stir to combine. Garnish with expressed orange peels.
Recipe by Kaitlin Fellers
Story by Maggie Weaver
Photography and Styling by Keith Recker
