Bitter Betty Recipe

Make chilled hibiscus and simple bourbon syrup (optional ahead)

Brew a strong hibiscus infusion by steeping 1 tablespoon dried hibiscus flowers in 4 oz boiling water for 5 minutes; strain and chill. For simple bourbon syrup (optional): combine 2 tbsp sugar and 2 tbsp water in a small saucepan, warm to dissolve, remove from heat and add 1 tbsp Four Roses bourbon; cool and refrigerate. Alternatively use 1:1 simple syrup for the recipe.

Fill a rocks glass or short Collins with crushed ice or one large ice cube.

In a mixing glass or shaker (no need to shake if you prefer stirred), combine CroDino (2 oz), Four Roses Bourbon (0.5 oz), simple bourbon (0.25 oz) or regular simple syrup (0.25 oz), crème de cassis (0.5 tsp), fresh lime juice (0.5 oz), fresh lemon juice (0.25 oz), apple balsamic (0.25 tsp) and 2 dashes Angostura bitters.

Stir the mixture briskly with ice for about 10–15 seconds until chilled and slightly diluted. If you prefer a slightly more integrated and chilled result, give a quick shake with ice and fine strain over fresh ice.

Pour or strain the mixed base over the prepared glass with ice.

Top with chilled soda water (2 oz) and a splash of chilled hibiscus tea (0.5 oz). Gently stir once to integrate—don't overmix to preserve the carbonation and the effervescence of the CroDino.

Express the oils of a lemon twist over the drink, rub the twist on the rim and drop it in. Add a lime wheel to the glass for color and an extra citrus aroma.

Serve immediately with a short stirrer or straw. Note the drink is designed as a nonalcoholic-forward spritz (Crodino base) with a whisper of bourbon; increase or omit the bourbon to taste.