A Big Little Thing
Triple-Citrus Hibiscus-Honey Beverage Base
Many years ago, after an otherwise even-keeled East Village roommate’s unhinged outburst (involving a chiropractor, a bologna sandwich, and a twin-sized bed, for what it’s worth), I devised an existential saying that goes a little something like this:
“There are two types of people in the world: moody people, and people who have to deal with moody people.”
Over time, I’ve found that many agree with this sociological oversimplification. So, it is in this same spirit of dichotomizing the entirety of the human race in a single statement that I’m trying another one on for size:
“There are two types of people in the world: those who believe that life is all about the big things and those who believe that life is all about the little things.”
Don’t get me wrong: I value the birth of a baby as much as the next guy, dream of the day when I’ll publish my first cookbook (umm… more on that soon), and love to throw down at a wedding. But— and excuse the sap— don’t all the comparatively minuscule moments in between the major markers provide the fill, the color? If you can’t find bigness in the little things, might anything that’s not “big enough” start to feel a bit… hum drum? In short, I’m Team Lil’ Things all day, every day.
CUPS and JOES
Think about coffee shops, perhaps the most successful capitalizers of the human affection for the Little Thing. The one from which I type at this very second, bustling and brimming, makes a great example: I’m on the second story, bird’s-eye viewing a barista crafting fern-topped matcha lattes for ombre addicts, while another employee meanders about, refilling incense holders with lit sticks. (Unfortunate are the little things dealt with a heavy hand.) A customer with bleached tips stands in line holding a mylar “Happy Birthday Mom” balloon, and the person across from me devotedly clacks on phone and laptop with fluorescent fuchsia fingernails, each digit showcasing a distinct, hand-painted graphic: a ginko leaf, a pair of dice, a heart-eyed emoji. All of these little things— adding pop and pigment— surrounding all of us, at all times!
To exemplify further that even the tiniest of things have greatness and personality, I offer this smattering of nuggets from the start of my year, all collectively making up this thing I call My Life:
I cleaned underneath the plastic screen protector of my iPhone and gloriously, my Face ID started working again.
I discovered that white noise + earbuds = the key to productivity.
I face-lifted the edges of my sneakers with a magic eraser, thereby exponentially extending their public-facing lifespan.
Someone keyed my car. (A little thing that felt big.)
We put Mabeline the dog on Prozac*. (A little thing we are told will be big.)
Jackpot the cat turned four.
I received eight residual checks from television appearances that occurred over a decade ago, totaling $32.47.
Lastly, and here’s where NOODLE comes in:
Hibiscus in the pantry has become a new household staple.
And it should be so in yours, too.
HIBISCUS! LITTLE FLOWERS, BIG FLAVORS.
Correction: Hibiscus isn’t actually a flower. Dried hibiscus as we know it is a collection of sepals (known as a calyx), which technically surrounds the flowering bud itself, acting as protection for the petals once in bloom.
Regardless, the size of these florals is inversely proportional to their level of flavor. How’s such a tiny particle of nature able to offer such pucker?! Did you know (I didn’t) that citric acid is naturally present in hibiscus? It is this which lends such sour notes to the output when brewed: astringent and fruited and bright, with the red, juicy notes of cranberry and currant.
I actually find it misrepresentative to name the liquid expelled from steeped hibiscus merely a “tea,” because what results is so much grander. More fitting would be “concentrate,” “base,” or “elixir.”
PARTY ON
I’m sour-leaning when it comes to drinks— especially ones with booze— and rely heavily on lemons and limes for most cocktails. And so, after unearthing an old Mason jar of hibiscus sepals just days before hosting a New Year’s party, I decided to put them to work. Out of a 3-gallon dispenser it flowed, beet-red in all its glory, with only one carpet casualty (hang on tighter next time, Court): Triple-Citrus Hibiscus-Honey Beverage Base, flanked by gin, vodka, whisky, tequila, mezcal, and seltzers. DIY and HNY!
Days later, still untangling the tinsel, the unspiked leftovers became warm morning beverages and iced afternoon pick-me-ups.
Indeed, this recipe is VERSATILE: Good cold, replacing your kombucha or cold brew with some of the base on the rocks. Zing! Great hot, heated it into a toddy, moody and broody with a floater of bourbon, bitters, cinnamon sticks, and more honey. Happy to remain sour or thrilled to morph sweeter. As equally prepared to stay sober as it is to go stiff.
Shaken with ice and strained, the elixir turns magically frothy, sustaining an aerated head that could compete with a pilsner. Note: when adding simple syrup, alcohol of choice, and/or more citrus, the pour isn’t quite as dramatic, but it’s still a sight, and an anomaly that I’ve never really seen before, but I’m certainly not complaining:
The price is right, too. With lemons at ninety nine cents a pop in some places, hibiscus juice is most definitely (more than) worth the squeeze. Hibiscus (aka jamaica) is readily available at Latin markets and will likely be more affordable there. (I find it for $4 per 3-ounce bag, which makes about 6 liquid cups.) Or order online. Whatevah.
Surprise! I’m no doctor, but here’s the nutritional pitch: Antioxidant-rich hibiscus has some health perks. Studies point to its ability to lower blood pressure and bad cholesterol and is also believed to support liver health, help with weight loss, and regulate blood sugar. Talk about happy hour.
Below, please find the least recipe-like recipe in NOODLE’s history. Think of the instructions as a loose guide. You’re making this drink to your taste, as gingered, honey’ed, and citrus’ed as you like.
And here’s hoping that you find bigness in the little things. Starting with this.
TRIPLE-CITRUS HIBISCUS-HONEY BEVERAGE BASE
Makes 6 cups
REMEMBER, BEST PRACTICE: READ THE RECIPE ALL THE WAY THROUGH BEFORE YOU START COOKING!
Cold, hot, spiked, or not, this beverage base works all the angles. Morph the base into a cold cocktail, shaken with vodka, gin, whisky, tequila, or mezcal, served up or on the rocks. I like it shaken with ice (with or without booze), because somehow, magically, the viscosity of the tea base transforms into a super foamy head. The foam will be most dramatic when shaken without booze, but will still be a pretty sight with. I recommend having seltzer on hand, which makes for a great addition to a mocktail.
If drinking warm, try adding a cinnamon stick or two, which pairs really well with the ginger and citrus.
Meyer lemons are phenomenal with hibiscus. If they’re in season, lucky you.
4 cups water
3 ounces (about 2 cups) dried hibiscus
1 tablespoon coarsely grated ginger (optional), plus more to taste
Honey, to taste
Kosher salt
Juice of 2-3 lemons, 3-4 limes, and 1-2 oranges, plus more to taste
Cut citrus, citrus peels, mint, rosemary, cinnamon sticks, and/or crystalized ginger, for garnish (optional)
1. In a medium pot, bring 4 cups water to a boil over high heat. Add 3 ounces dried hibiscus and 1 tablespoon coarsely grated ginger, if desired. Reduce heat to maintain a brisk simmer and cook for 3 to 4 minutes. Remove from the heat and let steep 20-30 minutes, until infused. Add additional ginger to taste. (I like to start conservatively.)
2. Strain through a fine-meshed sieve into a large measuring cup or bowl, lightly pressing on the solids.
3. Sweeten to your liking with honey and a pinch of salt, stirring to combine. Add lemon, lime, and orange juices to taste. If serving cold, chill before incorporating citrus juices. Mix, shake, stir, or heat as you wish, and finish with any garnish that speaks to you!
Deeply feeling these thoughts. The little things are the big things (as I say to my husband about once a week). Absolutely loved your coffee shop descriptions and wishing I had a good one to perch in today. x
Love hibiscus! Have you ever experimented in using the spent hibiscus as faux meat in dishes? Try hibiscus tacos!