Tanqueray Hibiscus Recipe
Tanqueray, sirop d'hibiscus, pamplemousse, lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Prepare glass
Chill a coupe or rocks glass by placing it in the freezer for a few minutes or by filling it with ice water while you mix the cocktail.
Measure and add ingredients
Add 60 ml Tanqueray gin, 20 ml hibiscus syrup, 45 ml fresh pink grapefruit juice, and 15 ml fresh lime juice into a cocktail shaker. If you prefer a slightly sweeter drink, add 5 ml simple syrup.
Add ice and shake
Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.
Prepare serving glass
Discard ice water from the chilled glass (if used) and strain any residual water. If serving on the rocks, add fresh ice to the serving glass now.
Double strain and serve
Using a Hawthorne strainer and a fine mesh (double strain), pour the cocktail into the chilled coupe or over fresh ice in a rocks glass. Double straining removes small ice shards and pulp for a cleaner presentation.
Garnish
Express the oils of a grapefruit twist over the drink by holding the twist skin-side down and giving it a quick pinch, then run the twist around the rim and drop it into the cocktail. Alternatively, garnish with a thin grapefruit wheel on the rim and an optional dried hibiscus flower for a decorative touch.
Serve immediately and enjoy.