Hibiscus rum, Aperol, fresh peach & pineapple — Saffron Milwaukee
Hibiscus (roselle, Hibiscus sabdariffa) is used across India as a Ayurvedic remedy, a natural hair oil ingredient, and increasingly as a culinary and drinks flavour. Its sourness rivals lemon juice, its deep crimson colour is more vivid than most other natural colorants, and its floral-tart flavour pairs naturally with tropical fruits. Hibiscus rum (infused overnight with dried hibiscus flowers) has an intensely tropical character that works beautifully with Aperol's bitter-orange profile — together they create a layered tartness that is greater than either ingredient alone.
Dried hibiscus flowers are widely available at Indian grocery stores (sold as either hibiscus or gudhal flowers), Mexican grocery stores (flor de jamaica), and health food stores. The rum infusion is straightforward — 12 hours produces a deep, complex hibiscus rum without bitterness. Aperol's lower ABV (11%) means it can be increased without making the drink too strong — 25ml of Aperol would make the drink bolder.
Saffron Modern Indian Dining in downtown Milwaukee is a genuine anomaly — a restaurant that brings the sophistication of a major-city Indian cocktail programme to the American Midwest. The bar team works with the kitchen to create drinks that draw on the same ingredients and traditions, making Saffron one of the most complete Indian dining experiences in the country.
Visit saffronmilwaukee.com