What to do with a vial

Fourteen things to tip it into.

One vial of Hibiscus popping pearls, fourteen places to put it — in a glass, over a bowl, at breakfast and on a table full of people.

pearls go in last

Serving photographs. The vial itself is still being made.

Before you start

Three rules, then improvise.

Pearls go in last
They sit where you put them for a while, then settle. Add them after the ice, after the pour, after the plating.
Cold or room temperature
Pearls are a finish, not an ingredient you cook. They are never boiled, baked, blended or shaken with ice.
One vial, one serving
The vial does the portioning. Two glasses, two vials — nothing to measure and nothing left over.

All fourteen start the same way.

One vial, opened over whatever is already cold.

Get Hibiscus Serving these in a café?

One vial is one serving, so every recipe counts pearls by the vial rather than in grams — the fill is being set with our manufacturer. Recipes marked for the bar are for licensed venues and adults. Nothing on this page is a claim about what the pearls do.