Phileo Spritz Recipe

1. Infuse and combine

In a small saucepan combine 1/2 cup honey and 1/2 cup water. Add 1 tablespoon dried hibiscus petals (or 2 tablespoons fresh petals). Gently warm over low heat, stirring until the honey dissolves. Do not boil—keep at a gentle simmer for 5 minutes to extract color and flavor.

2. Remove from heat and let steep for 20–30 minutes until syrup is cool and deeply colored. Strain out the hibiscus petals through a fine mesh sieve or cheesecloth. Transfer syrup to a jar and refrigerate. Syrup will keep for up to 10 days.

3. Chill glass and prepare

If desired, chill a wine glass or large coupe by filling with ice and cold water while you prepare the cocktail. Trim a lemon twist and set aside a dried hibiscus flower for garnish.

4. Combine cocktail base

Discard the chilling ice/water from the serving glass. In a cocktail shaker add 2 oz Stray Dog Gin, 0.75 oz fresh lemon juice, 0.5 oz hibiscus honey syrup, and 4–6 ice cubes. Shake vigorously for 10–12 seconds until well chilled.

5. Strain and top with sparkling

Double-strain the shaken mixture into the chilled glass (use a Hawthorne strainer and a fine mesh if available) over fresh ice if you prefer an on-the-rocks spritz, or without ice for a straight-up presentation. Slowly top with 3 oz Akakies Sparkling to preserve effervescence.

6. Garnish and finish

Express the lemon twist over the drink to release oils, run it around the rim and drop it in. Float the dried hibiscus flower on top for aroma and visual contrast. Serve immediately.

7. Optional adjustments: For a slightly sweeter spritz increase hibiscus honey syrup to 0.75 oz. For a brighter citrus profile increase lemon juice to 1 oz. Adjust sparkling quantity to taste but keep proportions to maintain balance.