Rachel Corbitt is currently an Anesthesiology resident physician at the Mayo Clinic in Rochester, MN. She discovered the home cocktail community on Instagram early on during the COVID pandemic, and jumped in with her own contributions (@theresidentmixologist). When she isn’t in the OR, she’s testing out new recipes and trying to find the best lighting in her apartment for cocktail pictures!
a little bit about the recipe
From Rachel’s post: “An ICU rotation plus a COVID diagnosis means I’m sticking with echinacea tea and those Liquid IV packets for the time being (not sure if those are actually beneficial, but placebo effect has been proven to work very well).
But this is a tasty one to enjoy when your taste buds are at full strength 😂.”
SPECIAL EQUIPMENT:
stove, saucepan, cocktail shaker, strainer, coupe glass, mini blender, milk frother
ACTIVE: 30m
INACTIVE: 1h
TOTAL: 1h 30m
PRINT RECIPE
directions
for the hibiscus-cardamom-fennel syrup
Bring to a simmer on the stove for 5 minutes. Cool covered.
for the cocktail
Dry shake everything (or mix with a mini blender or milk frother), and then shake with ice. Strain into a coupe. Garnish with hibiscus. It would also be tasty minus the yellow chartreuse if it’s hard to find!
expiry
Strain out the solids and store in the fridge for up to two weeks.
