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Ingredients
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Hibiscus syrup
Cocktail
Method
Hibiscus syrup
- 1
Make the syrup
Combine 1 cup dried hibiscus and 1 cup water in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer for 5 minutes to extract color and flavor.
- 2
Remove from heat, stir in 3/4 cup granulated sugar until dissolved. Add 1 tablespoon fresh lime zest, cover, and let steep for 15 minutes to mellow and add brightness.
- 3
Strain the syrup through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids. Let syrup cool to room temperature, then refrigerate until cold. Makes about 1 to 1 1/4 cups syrup; use 1 oz per cocktail. Syrup will keep refrigerated for up to 2 weeks.
Cocktail assembly
- 4
Fill a highball glass (or Collins) with ice (about 1 cup).
- 5
Measure and pour 1 oz chilled hibiscus syrup and 3/4 oz fresh lime juice over the ice.
- 6
If making a spirited version, add 1.5 oz vodka. For a non-alcoholic version, omit vodka and add an extra 1–1.5 oz soda or a splash of tonic if desired.
- 7
Top with 3 oz club soda. Gently stir once or twice to combine, preserving the effervescence and layered color.
- 8
Garnish with a lime wheel or wedge and optionally a single dried hibiscus or edible flower laid on top for presentation.
- 9
Serve immediately with a straw or stirring stick. Taste and adjust: add 1/4 oz more hibiscus syrup if you prefer sweeter, or a few drops more lime for brighter tartness.
