Hibiscus Hugo Recipe

Steep hibiscus

Place dried hibiscus flowers in a heatproof container. Pour 2 cups of just‑off‑boil water over the flowers. If using, add the lemon zest now. Let steep 10–15 minutes until deeply colored and fragrant.

Strain and sweeten

Strain the hibiscus infusion through a fine mesh sieve or cheesecloth into a heatproof vessel, pressing gently to extract color but leaving sediment behind. While the infusion is still warm, stir in 1 cup honey until fully dissolved. Cool to room temperature, then refrigerate. Yield will be about 8–10 oz. Store up to 2 weeks.

Prepare glass

Chill a large wine glass or Collins glass by filling it with ice and set aside, or place in freezer for a few minutes.

Combine and shake

In a cocktail shaker, add 2 oz Watershed Four Peal Gin, 0.5 oz St‑Germain, 0.75 oz fresh lemon juice, and 0.75 oz chilled hibiscus honey syrup. Fill the shaker with ice, cap it, and shake vigorously for 10–12 seconds until well chilled.

Strain

Dump the ice from the chilled serving glass (if used). Double‑strain the shaken mixture into the glass over fresh ice (or serve straight up if preferred).

Top and garnish

Top the cocktail with 2 oz chilled Prosecco. Gently stir once to combine. Slap two mint sprigs between your palms to release aromatics and garnish the drink with the mint. Optionally express a lemon peel over the drink for extra aroma.

Serve

Serve immediately while the Prosecco is fizzy and the cocktail is bright. Recommend serving with a straw for sipping through the bubbles.