Kwanzaa kicks off TODAY, Dec 26th with the principle of
Umoja (which means Unity in Swahili)….⭐
A good drink sets the tone. Perfect to welcome people in, it gives us something tangible to toast with intention, to raise up high towards the sky — to honor the ancestors (a key part of Kwanzaa) and/or each other. Whether enjoyed as a warm mocktail (amazingly aromatic, spiked or unspiked — which makes it considerately adaptable across generations) or as a creative cocktail home mixologists can make that’’s also elegant enough to order at someplace special on a night on the town (take note Bar Managers and Restaurateurs...— see special offer further below 👇🏽…)
For these very reasons 👆🏽, when I hosted Food Network's Kwanzaa Menu show series, I intentionally chose a DRINK RECIPE for the first (of seven) episodes — an original recipe i developed for a delicious Hibiscus 🌺 Mulled 'Mock Wine' — brewed up in a big batch to last the seven (7) day-long holiday — to greet both planned and impromptu guests, to toast to togetherness, and to do libations that are core to Kwanzaa traditions ... A recipe that culturally reclaims all those classic holiday spices that signify this special season — cinnamon, cloves, ginger, nutmeg — simmered with indigenous Alkebulan teas -- the star being vibrant, naturally red hibiscus, which goes by many names throughout the diaspora and enables you to create concoctions that taste as amazing as they are for supporting our immune system this time of year….
(👆🏽 photo highlights from “The Kwanzaa Menu “— Episode #1: Mulled Hibiscus Mocktail)
⬇️ CLICK BUTTON BELOW 👇🏾To WATCH 📺 TODAY's EPISODE #1 (+ all 7 episodes for each day of the holiday) + get the recipes!)👇🏽:
TODAY’S FEATURED RECIPE: Amazing Hibiscus 🌺 Mulled MOCK WINE Mocktail 🍹 (turned COCKTAIL 🍸) & Kwanzaa Mimosa 🥂
This sippable delicacy can be enjoyed hot 🔥, warm 🥰, chilled ❄️ or iced 🧊.
FYI for my chilled version this year I’m using Eléctrico Mezcal’s award-winning expression distilled with lemongrass that's sourced and harvested on the grounds of their Oaxaca distillery. It beautifully brings bright citrus highlights + added dimension to an already delicious drink. Mixology mavens everywhere love how, in an instant the ‘Distilled with Lemongrass’ version adds an almost otherworldly sophistication to so many sippers...
And the pièce de résistance regardless of spirit? The magic my sister Kenya added with the Zawadi “gift” cubes idea for the chilled cocktail version — complete with a festive surprise inside each frozen, flavor-filled block.... how's that for 'Collective Work & Responsibility'(aka UJIMA —which is the focus for Kwanzaa's 3rd day ) ...
Cheers to a HAPPY KWANZAA! 🥂
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…Here’s the link to the ➡️PATREON VERSION of THIS POST ⬅️ featuring downloadable ‘zawadi’ (kwanzaa gifts!) to say THANK YOU to my supporters
JOIN The Food Griot’s PATREON at any level to get your pdf gift of this delish culturally-rich recipe….
🎁 GIVE THE GIFT OF THE FOOD GRIOT’S CULINARY (& COCKTAIL!) CREATIVITY (I.E. A PRE- PAID TFG PATREON SUBSCRIPTION! ) TO YOUR FAVE FOODIE and/or DRINKS lover(s )THIS HOLIDAY SEASON! 🎁
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