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Epicurious

Roselle

The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed—inspiring the drink’s name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink—or of drinking one, for that matter.

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.