Tart-sweet and shockingly red hibiscus syrup is the star of this lustrous and refreshing cocktail. This recipe makes ample syrup for 16 drinks (immense for a crowd), but when you may perchance maintain any leftover, there are never-ending artistic ways to assert it up. Drizzle over ice cream, assert as a sweetener for lemonade or iced tea, mix into gin- or tequila-based cocktails, or even breeze into salad dressings.
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cup dried hibiscus plant life
oz. tequila blanco
oz. new lime juice
mint leaves, plus sprig for serving
oz. dry ravishing rosé (just like Moët & Chandon Rosé Impérial)
Raspberry sorbet (for serving, optional)
Mix hibiscus and 1 cup boiling water in a heatproof measuring glass or diminutive bowl; let sit 10 minutes. Strain tea thru a animated-mesh sieve into one other measuring glass or diminutive bowl; discard hibiscus. Add sugar to tea and high-tail to dissolve. Let hibiscus syrup cool.
To make 1 cocktail, combine tequila, lime juice, ½ oz. hibiscus syrup, and 3 mint leaves in a cocktail shaker. Have confidence shaker with ice, quilt, and shake till outside of shaker is frosty, about 20 seconds. Strain into a Champagne flute and gradually add rosé, stopping ½” from top of glass. Top cocktail with a diminutive scoop of raspberry sorbet if the usage of and garnish with mint sprig.
Live forward: Hibiscus syrup may perchance well simply additionally be made 3 weeks forward. Transfer to an hermetic container; quilt and sit back.