Hibiscus Sparkling Lemonade Recipe

Prepare glass and garnish (optional)

If using dried hibiscus for a rim, spread the dried petals on a small plate. Moisten the rim of a highball or Collins glass with a lemon wedge, then gently press the rim into the dried petals to adhere. Fill the glass with ice and set aside.

Combine base ingredients

In a cocktail shaker filled halfway with ice, pour 2 oz Nolet's Gin, 1 oz Sorel hibiscus liqueur, 1 oz fresh lemon juice, and 0.5 oz simple syrup. Secure the shaker lid.

Shake

Shake vigorously for 10–12 seconds until the shaker is cold to the touch and the ingredients are well integrated.

Strain and top

Strain the shaken mixture into the prepared ice-filled glass. Top gently with 3 oz cold soda water to preserve effervescence.

Finish and garnish

Give the drink a gentle stir (1–2 turns) to combine the soda with the cocktail base. Garnish with a lemon wheel or wedge and a mint sprig if desired. Optionally float a few dried hibiscus petals or an edible flower on top for visual appeal.

Serve

Serve immediately while bubbly and cold. Provide a straw or stirrer if preferred.