This is a sponsored post.
A tiny village in southern Sweden with a population of around 9,400 is the individual source for all things Absolut Vodka. Ähus is the village that brings together local farmers and distillers to craft the consistently quality product that is Absolut Original. The constant commitment to exceptional quality sets Absolut apart from other mass produced and self-proclaimed “craft” competitors. Despite being mass-produced Absolut is in fact a craft product. Absolut produces their neutral spirit using locally sourced wheat washed and distilled with water from a deep well within Ähus using a continuous distillation process introduced by the founding distiller Lars Olsen Smith in 1879 when Absolut was first distilled under the original brand name ‘Absolut Brent Brävin’ (Absolute Pure Vodka). This creates a vodka which is great for blending cocktails. The natural ingredients used to make the vodka give it a rich, smooth, and mellow wheat flavor accompanied by hints of dried fruit enhances everything from punches to martinis. The consistency of quality and flavor give this vodka versatility so that the consumer can drink it neat or make their favorite cocktail without uncertainty.
The recipe below is a hibiscus martini that highlights Absolut Original vodka without hiding the flavor. A hibiscus syrup is added to the vodka to elevate the typical martini. The tartness and sweetness of the syrup exemplifies the dried fruit flavor notes of the vodka.
Recipe: Hibiscus Absolut Martini
2 parts of Absolut Original Vodka
1 part of hibiscus syrup (* recipe below)
½ cup of ice
Sugar for the rim
Garnish: Dried hibiscus flower and sugared rim
Rim serving glass with sugar
Fill shaker with ice, hibiscus syrup, and Absolut Original Vodka
Shake for 20 seconds then strain into serving glass
Garnish with dried hibiscus flowers
Yields: 1 serving
*Recipe: Hibiscus Syrup (Flor de Jamaica)
3 cups of water
1 cup of sugar
1 stick of cinnamon
2 inch piece of sliced ginger
1.5 cups of dried hibiscus flower (Flor de Jamaica)
In a sauce pan combine sugar, water, dried hibiscus flower, cinnamon stick, and sliced ginger
Let it boil for until sugar dissolves
Strain mixture and let it cool
Extra syrup may be stored in a glass container for up to a week.