The Science Of Hibiscus Colour: How Pigments Impact Mixology
A favoured floral ingredient in mixology, hibiscus is often brewed into a tea or added to different spirits and mixers in the form of an infusion while crafting an imaginative blend, particularly during summer weather. Hibiscus has a slightly tangy flavour which builds a bit of acidity into drinks and also contains pigments that release red, magenta and purple hues into cocktails and mocktails. This flower is often added to mixes that are slightly more citrus forward so that its floral sweet and sour notes complement the flavour profile of the drink.
Within mixology, hibiscus also has a role to play in determining the colour of a cocktail. While different ingredients such as tropical fruits and fruit juices and even certain spices contribute to imbuing drinks with different hues, hibiscus is actually one of those few elements in a blend which can impact the entire colour of the drink because of its properties.
So, while using hibiscus as an ingredient, a deeper study of its effect on the mix might just be useful in understanding how the floral ingredient can be better used in different blends. Here’s how pigments in hibiscus impact mixology:
Shifting Colours
Pigments, or the element in the flowers which gives them colour, are responsible for imbuing their hues into the drinks being prepared. Hibiscus flower has pronounced pigments which give blends very deep hues that permeate throughout a cocktail or mocktail. This is one of the reasons hibiscus is often incorporated into mixology, because its distinct colour profile releases such bright tones into blends.
As well, hibiscus is sensitive to acidity which means that it has the potential to change its colour based on the other elements in a mix. The colours of the hibiscus flower interact with the hues of other ingredients to release different shades based on the level of acidity in the drink.
For instance, with sour ingredients like lemon or lime juice, hibiscus tends to turn into a mild red or magenta, leading to a drink containing a soft colour. On the other hand, when it is mixed with the neutral or medium acidic properties present in water or sugar syrup, it carries its own deep red colour into the mixture.
However, when mixed with an ingredient like tonic water containing quinine that has very little acidic properties and a tart taste, hibiscus releases bluish or greenish hues into the mix, leading to a blend with a very interesting colour.
Colour Stability In Cocktails And Mocktails
While hibiscus is responsible for determining the hues in a blend, it also plays a role in maintaining this colour for a long period. It is only with exposure to prolonged heat or light that some of the pigmented appearance of a blend would fade and turn lighter.
This means hibiscus is a more stable ingredient in cocktails and mocktails because it has the ability to hold on to its colour. Often, hibiscus teas are cold brewed because lower temperatures allow more colour retention.
For their part, mixologists are keen to use hibiscus in alcohol infusions because their pigments seep slowly into the mix, releasing bright red colours that can then be added to a cocktail blend.
However, how much of the colour should be infused into the mix depends on the blend being concocted. As such, dried hibiscus can be steeped in warm water and strained so the water assimilates its light hues that can be infused in blends like a hibiscus spritzer which require just a tint of floral tones. And hibiscus syrup can be added to more citrusy drinks like hibiscus lemonade to lend the drink a bright red touch.
Drink Responsibly. This communication is for audiences above the age of 25.
