Hibiscus 75 Recipe
Ford's Gin, Hibiscus Pomegranate Syrup, Lime, Prosecco
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Ingredients
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Cocktail
Hibiscus-Pomegranate Syrup (yields ~6 oz)
Method
Hibiscus-Pomegranate Syrup
- 1
Infuse
Combine dried hibiscus and water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer 5 minutes to extract color and flavor.
- 2
Add pomegranate and sugar
Remove from heat and stir in pomegranate juice and granulated sugar until sugar dissolves. Return to low heat if necessary and stir until fully dissolved, about 1–2 minutes. Do not boil vigorously.
- 3
Finish and cool
Stir in 1 tablespoon fresh lime juice. Let the syrup cool to room temperature, then strain through a fine-mesh sieve to remove hibiscus petals. Transfer to a clean bottle or jar. Refrigerate until cold. Yields roughly 6 ounces and keeps 2 weeks refrigerated.
Cocktail Assembly
- 4
Chill glass
If desired, chill a champagne flute or coupe in the freezer for 5–10 minutes before assembling.
- 5
Shake
In a cocktail shaker, add Ford's Gin (1.5 oz), hibiscus-pomegranate syrup (0.5 oz), fresh lime juice (0.5 oz), and a good handful of ice (about 1 cup). Shake vigorously for 10–12 seconds until well chilled.
- 6
- 7
Top with Prosecco
Carefully top the cocktail with 3 oz chilled Prosecco. Pour slowly to preserve carbonation and create a gentle layer of bubbles.
- 8
Garnish and serve
Garnish with a lime wheel or twist on the rim and optionally float an edible hibiscus flower or a few pomegranate seeds on top. Serve immediately.
