Citrus Hibiscus Crush Recipe

Steep hibiscus

Combine 1 cup dried hibiscus and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and steep for 10 minutes until deeply colored.

Sweeten

Strain out the flowers through a fine mesh sieve into the saucepan or a heatproof bowl. Return the strained liquid to the saucepan, add 1 cup granulated sugar and optional 1 tsp lime zest, and warm gently, stirring until the sugar fully dissolves (do not boil vigorously).

Cool and store

Cool the syrup to room temperature, then transfer to a sealed bottle or jar and refrigerate. Syrup will keep for up to 2 weeks refrigerated.

Prepare glass

Fill a highball or Collins glass with ice (about 3/4 full). If you prefer a chilled glass, pre-chill the glass and then add fresh ice before serving.

Shake base

In a cocktail shaker filled with ice, combine 2 oz vodka, 2 oz fresh orange juice, 0.5 oz fresh lime juice, and 0.75 oz hibiscus syrup. Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain

Double-strain (or use the shaker strainer) the shaken mixture into the prepared ice-filled glass.

Top and finish

Top the drink with ~2 oz chilled soda water, pouring gently to preserve some effervescence. Give the drink one gentle stir (1–2 revolutions) to integrate the soda without losing bubbles.

Garnish & serve

Garnish with a dehydrated orange wheel or fresh orange slice and optionally a hibiscus petal or edible flower. Serve immediately with a straw or cocktail stirrer and an optional lime wedge on the side.

Adjustments & notes

Taste and adjust sweetness or tartness to preference: add 0.25–0.5 oz more hibiscus syrup if you prefer sweeter, or an extra 0.25 oz lime for more brightness. If you want a lighter drink, increase soda water to 3–4 oz and reduce orange juice to 1.5 oz.