wild-hibiscus-hav-o-cocktail

In anticipation of Oprah Winfrey’s Australian Outback Adventure, Hayden Wood aka Woody—an Australian based world champion bartender and author of nine cocktail books, including Woody’s Liquid Kitchen—was invited by old friend and celebrity chef, Curtis Stone, to mix Oprah’s very first Australian cocktail experience who chose to use Wild Hibiscus Flowers in Syrup, a native Australian product.

90ml / 3 oz Freshly juiced Pineapple Juice
15ml / ½ oz Syrup from Wild Hibiscus Flowers in Syrup
45ml / 1 ½ oz Sagatiba Pura Cachaça
Ice
Garnish with one syrup poached wild hibiscus flower from the jar


Firstly juice half a pineapple which should give enough juice for at least four drinks. I used a new juicer blender appliance from Breville, because I travel so much, and this lets me compact my equipment in one kit. Add syrup, Cachaca to a cocktail shaker and shake well before pouring over ice into a tall highball glass. Garnish with wild hibiscus flower and serve with a straw.

For Woody’s Liquid Kitchen webside of the HAV-O Cocktail, go to; www.woodysliquidkitchen.com or You Tube - HAV-O Cocktail

Find more about Oprah's visit to Australia on http://www.oprah.com/food/HAV-O-Cocktail-Recipe