Some recipes are total keepers. This one, my bartender friend, Sean, crafted is one. It’s so easy and equally delicious. It had to be because I sampled it all over the Pacific Northwest this summer. I think I’ve made this cocktail over 200 times and it’s always finished by the drinker. Light, not to sweet, not too tart - it’s a crowd favorite perfectly refreshing for those last remaining days of summer.
Hibiscus Zero Proof Cocktail
Serves 1
3oz hibiscus tea
3oz Fever-Tree mediterranean tonic
(note, this has been out of stock this summer. 1.5oz Fever-Tree elderflower tonic and 1.5oz Fever-Tree regular tonic is a delicious substitute that I employed regularly)
.5oz Orasella cherry syrup
Squeeze of lemon
Hibiscus tea sugar rim
.5 cup sugar
1 hibiscus tea bag
Mix sugar and contents of tea bag until evenly combined.
Directions
Make the hibiscus tea according to package directions. Set aside to cool.
To make the sugar rim, dip the rim of a rocks glass into lemon juice then into a bowl filled with the hibiscus tea sugar.
Fill rocks glass with ice. Build mocktail over ice stirring to evenly distribute ingredients.