Hibiscus Haze Recipe

Make hibiscus infusion

Bring 4 cups of water to a simmer in a saucepan. Remove from heat and add 0.5 cups dried hibiscus flowers. Cover and steep for 10–12 minutes until deep ruby in color. Strain through a fine-mesh sieve into a heatproof container, pressing gently on solids to extract flavor. Discard solids.

Prepare simple syrup

While the infusion is still warm, combine 0.5 cups granulated sugar with 0.5 cups of the hot hibiscus infusion in a small saucepan or mixing bowl. Stir until sugar dissolves completely to create a hibiscus-flavored simple syrup. Cool to room temperature.

Combine base with prickly pear

Once the remaining hibiscus infusion is cooled to near room temperature, whisk in 0.5 cups prickly pear puree until fully incorporated. Taste and adjust sweetness by adding up to 0.25 cups more hibiscus simple syrup if desired. Chill the combined base in the refrigerator until cold (at least 30 minutes).

Juice lemons

Juice fresh lemons to yield 0.75 cups (about 4–6 lemons depending on size). Strain seeds and pulp for a smoother finish if desired.

Assemble cocktail (per pitcher or 6 servings)

In a pitcher, combine the chilled hibiscus-prickly pear base and the 0.75 cups fresh lemon juice. Stir in 0.25 cups of the hibiscus simple syrup (or to taste) and add 3 cups of ice to chill the mixture quickly. Stir to combine and chill for 1–2 minutes.

Finish with tonic

To serve, fill six highball or Collins glasses with ice. Divide the chilled hibiscus-prickly pear-lemon mixture evenly among the glasses (roughly 4 oz / 120 ml per glass). Top each glass with Lady Bird Tonic, dividing the 12 oz evenly (about 2 oz / 60 ml tonic per glass). Gently stir once to marry the tonic without losing too much carbonation.

Garnish and serve

Garnish each glass with a lemon wheel, a small pinch of dried hibiscus petals (optional) and a mint sprig for aroma. Serve immediately. If making single servings, scale amounts accordingly: ~2 fl oz hibiscus-prickly pear mixture, 1–2 oz tonic per glass.