All Day Baby
Reprinted with permission from Trejo’s Cantina by Danny Trejo with Hugh Garvey copyright © 2023. Photographs by Larchmont Hospitality Group LLC. Published by Clarkson Potter, a division of Penguin Random House, LLC.
This is a low and slow recipe that takes some time to make, but the reward is worth the wait. Simply stated: You make a tea, strain it, add raspberries that will release flavors overnight, and you get a beautiful red drink that’s greater than the sum of its parts. The tangy hibiscus is a nice contrast against the sweetness of the raspberry.
This recipe, and others like it, can be found in the article “Here’s How to Make Danny Trejo’s Favorite Booze-Free Cocktails at Home.”
How to Make It
1
In a medium pot, bring 4 cups water to a boil. Add the hibiscus, remove the pot from the heat, and let steep for 15 minutes.
2
Add the sugar and vanilla to the hibiscus liquid. Stir until the sugar is completely dissolved.
3
Strain the liquid through a fine-mesh sieve into a medium bowl or large jug and set aside to cool, about 20 minutes.
4
Once the liquid is cool, add the raspberries, cover the container, and refrigerate overnight, 12–24 hours. To serve, pour into ice-filled Collins glasses and garnish with a few of the infused raspberries.
Ingredients
1 cup dried hibiscus flowers
⅓ cup sugar
½ tsp vanilla extract
6 oz raspberries
Directions
1
In a medium pot, bring 4 cups water to a boil. Add the hibiscus, remove the pot from the heat, and let steep for 15 minutes.
2
Add the sugar and vanilla to the hibiscus liquid. Stir until the sugar is completely dissolved.
3
Strain the liquid through a fine-mesh sieve into a medium bowl or large jug and set aside to cool, about 20 minutes.
4
Once the liquid is cool, add the raspberries, cover the container, and refrigerate overnight, 12–24 hours. To serve, pour into ice-filled Collins glasses and garnish with a few of the infused raspberries.
Search All of Sunset's Recipes
The Latest
This Petite Highland Park House Was Inspired by Resorts in Oaxaca and Ojai
