Fila Recipe
Make Fila Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrups & Bases
Mixer & Carbonation
Garnish & Finish
Method
Syrups & Bases
Make hibiscus-ginger syrup (can be prepared ahead)
Combine 1 cup dried hibiscus petals (or 8 hibiscus tea bags), 1 cup water, 1/2 cup sugar, and a 2-inch piece of fresh ginger (sliced) in a small saucepan. Bring to a gentle simmer over medium heat, stir until the sugar dissolves, then simmer 5 minutes. Remove from heat and steep 15 minutes. Strain through a fine mesh sieve, pressing solids to extract liquid. Discard solids, cool to room temperature, and measure out 3/4 cup for this recipe. (Reserve remaining syrup refrigerated up to 2 weeks.)
Measure 3/4 cup cooled hibiscus-ginger syrup, 1/2 cup fresh lime juice, and 2 tablespoons agave into a pitcher. Stir until combined and smooth. Taste and adjust sweetness with more agave if desired.
Mixer & Carbonation
Fill a 4-cup serving pitcher or mixing vessel with 3 cups crushed ice to chill. Pour the hibiscus-lime base over the crushed ice and gently stir to slightly chill the base without fully diluting.
Slowly add 2 cups chilled sparkling water to the pitcher, stirring once gently to combine. Finish by folding in 1/2 cup chilled non-alcoholic ginger beer for spice and body; pour slowly to retain carbonation.
Garnish & Finish
Taste the drink and adjust: if too tart, add 1/2–1 tablespoon agave; if too sweet, add a splash more sparkling water. Stir gently.
Divide the cocktail evenly into four chilled highball glasses filled with fresh crushed ice (about 3/4 cup ice per glass).
Garnish each glass with 2 mint leaves (slap between palms first to release aroma) and a thin lime wheel placed on the rim or floated. Optionally, thread a lime wheel on a pick for presentation.
Serve immediately with a short straw so the aroma of mint and hibiscus can be appreciated between sips.