Proteau is the first drink of its kind. It’s a botanical aperitif created by the bar director at Momofuku John deBary. It’s made of blackberry juice with hints of black pepper, fig vinegar, chrysanthemum, and licorice root. It looks a lot like wine and it’s meant to be enjoyed alone, without mixing with other drinks or ice. Its creator recommends chilling proteau and leaving it in room temperature for a few minutes before drinking it. 

“Whatever everyone else is doing, I try to do… not that,” deBary told Food and Wine. “One of the biggest reasons I wanted to make this is because there’s such a lack of credible nonalcoholic drinks—that’s changing, but it’s still nowhere near the craft renaissance we’ve seen in wine, beer, and spirits.”

The post The New Hit Aperitif is Alcohol-Free appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup of dried hibiscus flowers
• 4 cups of water
• 1 cinnamon stick, optional
• 1 cup of white sugar
• 1 cup of water

Recipe

1. First, pick out any small twigs or anything that isn’t a hibiscus leaf from your dried hibiscus.
2. Then, put the dried leaves into a pitcher with the water and cinnamon stick if you choose to use it.
3. Leave that in the fridge overnight. Once it’s sat for long enough, strain out the leaves and cinnamon stick, and put it back into the fridge to drink for up to a week!
4. To make the simple syrup for it, all you need to do is simmer the water and sugar together in a small pot until the sugar has dissolved. If you want to make the cinnamon flavor really pop in the iced tea, once the sugar has dissolved, put a stick of cinnamon into the syrup and let it sit for 10-20 minutes before taking it out.
5. You can combine the simple syrup with the iced tea right away to make it all sweetened, or serve it on the side if people want to drink it unsweetened.

The post This Hibiscus Iced Tea is Dangerously Refreshing appeared first on falafelandcaviar.com.

Proteau is the first drink of its kind. It’s a botanical aperitif created by the bar director at Momofuku John deBary. It’s made of blackberry juice with hints of black pepper, fig vinegar, chrysanthemum, and licorice root. It looks a lot like wine and it’s meant to be enjoyed alone, without mixing with other drinks or ice. Its creator recommends chilling proteau and leaving it in room temperature for a few minutes before drinking it. 

“Whatever everyone else is doing, I try to do… not that,” deBary told Food and Wine. “One of the biggest reasons I wanted to make this is because there’s such a lack of credible nonalcoholic drinks—that’s changing, but it’s still nowhere near the craft renaissance we’ve seen in wine, beer, and spirits.”

The post The New Hit Aperitif is Alcohol-Free appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup of dried hibiscus flowers
• 4 cups of water
• 1 cinnamon stick, optional
• 1 cup of white sugar
• 1 cup of water

Recipe

1. First, pick out any small twigs or anything that isn’t a hibiscus leaf from your dried hibiscus.
2. Then, put the dried leaves into a pitcher with the water and cinnamon stick if you choose to use it.
3. Leave that in the fridge overnight. Once it’s sat for long enough, strain out the leaves and cinnamon stick, and put it back into the fridge to drink for up to a week!
4. To make the simple syrup for it, all you need to do is simmer the water and sugar together in a small pot until the sugar has dissolved. If you want to make the cinnamon flavor really pop in the iced tea, once the sugar has dissolved, put a stick of cinnamon into the syrup and let it sit for 10-20 minutes before taking it out.
5. You can combine the simple syrup with the iced tea right away to make it all sweetened, or serve it on the side if people want to drink it unsweetened.

The post This Hibiscus Iced Tea is Dangerously Refreshing appeared first on falafelandcaviar.com.