The Pink Ribbon

The Pink Ribbon
Staff Writer
Courtesy of The Four Seasons
The Pink Ribbon cocktail.

The featured pink drink of the Four Seasons Hotel Los Angeles, the Pink Ribbon highlights a refreshingly unexpected hibiscus infusion that gives this cocktail its wow-factor. This drink is priced at $16, with 20 percent of the proceeds going to the Susan G. Komen for the Cure Foundation. 

1
Servings
2084
Calories Per Serving
Deliver Ingredients

Ingredients

For the drink

  • 2  Ounces  pisco
  • 1  Ounce  lemon sour
  • 1/2  Ounce  cranberry juice
  • 1/2  Ounce  hibiscus infusion
  • 1/2  Ounce  egg white
  • Dash of  Meyer lemon-lemongrass tincture

For the hibiscus infusion

  • 2  Cups  water
  • 1  Cup  dried hibiscus
  • 1  Cup  sugar

Directions

For the drink

Add all ingredients into a mixer, shake, and strain. 

For the hibiscus infusion

Pour 2 cups water into saucepan. Bring to a boil, then simmer with 1 cup of dried hibiscus over medium-low heat for 10 minutes. Add 1 cup sugar and stir until dissolved. Remove from heat and let cool. 

Nutritional Facts

Total Fat
65g
93%
Sugar
113g
100%
Saturated Fat
10g
42%
Carbohydrate, by difference
358g
100%
Protein
21g
46%
Vitamin A, RAE
523µg
75%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
1869mg
100%
Choline, total
22mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
67g
100%
Folate, total
287µg
72%
Iron, Fe
34mg
100%
Magnesium, Mg
535mg
100%
Manganese, Mn
4mg
100%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
466mg
67%
Riboflavin
2mg
100%
Selenium, Se
34µg
62%
Sodium, Na
439mg
29%
Thiamin
2mg
100%
Water
414g
15%
Zinc, Zn
27mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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