“The Hibiscus Fizzy is earthy and tart from the hibiscus—and sweet and creamy from our housemade cream of coconut. It’s like being on the beach.”—Natasha Reetz, Bartender at Bang Up to the Eleplant!
Hibiscus Punch Fizzy
¾ oz. freshly squeezed lime juice
1 oz. hibiscus syrup
1 oz. cream of coconut
1 can of club soda
extra lime for garnish
Stir the lime juice, hibiscus syrup and coconut cream together in the preferred glassware until mixed. Add crushed ice. Top with club soda and garnish with lime.
Tip: You can add a shot of tequila to proof the proofless drink.
Yields: 1 qt.
2 c. water
2 c. sugar
1 c. dried hibiscus flower
Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar is dissolved. Remove from heat. Add the dried hibiscus flower. Let it sit for at least 20 minutes (the longer you let it sit, the more the hibiscus will impart flavor into the syrup –and it doesn’t get bitter, so no worries). Strain the hibiscus leaves out. Store in an airtight container.
Cream of Coconut
Yields: 2 qts.
½ lb. coconut flakes
4 c. coconut water
4 c. sugar
1 tsp. coconut extract
2 13.5 oz. cans of coconut milk
Toast coconut flakes by spreading them evenly across a sheet pan. Toast on a low-temperature setting in the oven for a few minutes until lightly golden brown. Bring all other ingredients to a simmer in a pot, stir until sugar is dissolved, then pour over coconut flakes. Let it sit for at least one hour (we let ours sit for 24 hours). Strain the syrup and store it in an airtight container.
Note: Hibiscus syrup and cream of coconut are available for purchase at Argonauts, Whole Foods and World Market if you do not wish to make it at home.
Ask the Bartender: Natasha Reetz
What is the inspiration behind the Proofless Fizzy?
“Our Proofless Fizzies are our favorite non-alcoholic (or mocktail) option on our menu. The inspiration behind the Fizzies is to have proofless drinks that are as equally thoughtful in creation as our specialty cocktail menu. All of them help foil some of the spiciness of the food menu. Scotch bonnet peppers are not a joke.”
How would you describe the taste of the Fizzy?
“They are fruity, aromatic, very refreshing, and of course bubbly. Almost a decompression to some of the food dishes as they can help get you past the initial wave of heat if you’re not used to this kind of cooking. In a nutshell, the drink is tropical, fruit-forward, refreshing, accessible and a nice change of pace.”
What is your favorite food on the menu to pair with any of your drinks?
“Doubles! A great snack, or sometimes a full meal, with any of our drinks. We’re currently only offering them for happy hour. Also, I’d mention the Bake & Chana. It’s our messiest item by far, but I think it sums up our beach-shack style of food. It’s my favorite thing to eat here working or not. It’s served with curried chana, papaya slaw, green herb seasoning (sauce), tomato and our spicy trini sauce all tucked into made-to-order fry bread.”