3 min
Nigerian Zobo
Tart, round & sweet spices
Ingredients
Cocktails for:
1 person
- 25 mlMartell Blue Swift
- 100 mlHibiscus and spiced coconut milk infusion
- 100 mlWater (for infusion)
- 20 mlCoconut milk (for infusion)
- 10 grDried hibiscus flowers (for infusion)
- 10 grGrated fresh ginger (for infusion)
- 4 Cloves (for infusion)
- 2 Cinnamon sticks (for infusion)
- 50 grSugar
- 6 leavesFresh mint
- 1 dashRose water (optional)
- 1 Mint head (for garnish)
- 1 sliceLemon or orange (for garnish)
Instructions
- 1For hibiscus and spiced coconut milk infusion: Add the water, coconut milk, hibiscus flowers, grated fresh ginger, cloves and cinnamon sticks to a saucepan. Bring to the boil, then lower the heat and cover the pan to simmer for 20-25 minutes. Allow to cool, then filter the mixture through a fine strainer. Finally, add sugar and mix until completely dissolved.
- 2Put the Martell Blue Swift, hibiscus and spiced coconut milk infusion, and mint leaves in a shaker filled with ice cubes. Shake vigorously.
- 3Double strain the contents (superimpose a strainer and a fine strainer) into a glass filled with ice cubes. Optional: add a dash of rose water.
- 4Taste
Serving tips
Garnish the cocktail with a nice head of fresh mint and a slice of citrus fruit (your choice of lemon or orange). Serve in a long drink glass.
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