This recipe is inspired by the warm nights in Cotonou, and the abundance of tropical flavors to be found in the markets.

When I lived in Cotonou I would visit my favorite citron vendor, who would squeeze each lime by hand into recycled plastic bottles for takeaway. A little further down was a vendor who sold fresh lemongrass in bundles, and mounds of dried hibiscus flowers. I’d grab some of both and continue on my merry way.

Once I got home I’d make a little simple syrup with local cane sugar (which is darker and more fragrant than refined sugar) and toss in a handful each of hibiscus and lemongrass. The syrup would turn a lovely pink color that got deeper with every minute. The lemongrass adds a fruity flavor, and the hibiscus has a tart note. Every once in a while I’d throw in some ginger for added complexity.

If I was lucky, my husband would have just been in town for a visit, and he would have brought me a bottle of vodka. I’d find a couple small ice cubes in my mini-fridge and put them in a glass, then pour in equal parts simple syrup, fresh lime juice, and vodka. It was perfect for the end of a long day, or the start of a long night Skyping with my husband.

Oh and the name? Wahala means trouble in the Yoruba language, and Ni means here. We named the drink Wahala Ni, or here comes trouble. These are delicious so don’t have too many or there will be trouble! 😂

(If you have one of our Happy Hour Gift Sets you’ve got the ingredients for the Hibiscus Lemongrass Ginger simple syrup. We’d love to see your version of the Wahala Ni!! Tag us on Instagram @threesistersbenin)