Lunatta Natural Pink Bourbon Recipe

Make syrup

Combine 1 cup water and 1 cup sugar in a small saucepan and heat over medium, stirring until sugar dissolves. Add 1 cup dried hibiscus petals, bring to a gentle simmer for 3–5 minutes until the liquid is a deep pink/red and fragrant. Remove from heat and steep 10 minutes off the heat.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container. Press the petals to extract as much liquid as possible. Discard solids, then stir in 1/4 tsp rose water (optional) and 1/2 tsp fresh lemon juice. Cool to room temperature, then refrigerate. Yields about 6 ounces syrup.

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it.

Build and shake

In a cocktail shaker, add 2 oz pink bourbon, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz hibiscus-rose syrup and 2 dashes orange bitters. Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled.

Strain

Discard the ice water from the chilled rocks glass (if used). Place a large fresh ice cube or 2 into the glass. Double-strain the shaken mixture into the glass over the ice to remove any small ice chips and solids.

Top and finish

Gently top with 2 oz Lunatta Natural Pink soda or sparkling floral water (or club soda with a small splash more hibiscus syrup). Give the drink one gentle stir (1–2 revolutions) to integrate soda without losing fizz.

Garnish

Express a lemon twist over the drink to release oils, run it around the rim and drop it in or place a thin lemon wheel on the ice. Float one dried hibiscus petal or an edible flower on top for visual appeal.

Serve immediately and enjoy. Taste and adjust sweetness or acidity next time by adding 1/4 oz more syrup or 1/4 oz more lemon juice as preferred.