Hibiscus Summer Cocktails

Cocktails are all about flavor pairing and experimentation. We not only love to blend new teas at The Tea Spot, but also making complex variations on our teas by using them in cocktail and mocktail recipes.

Hibiscus is hard to miss in a drink, with its ruby-red infusion, and unique satisfying tart flavor. Here I’ve created two very modern drinks using Hibiscus. One is a twist on a very classic drink. The other is influenced by the changing seasons and global travels.  It’s fun to try your own interpretations on hibiscus drinks. Simply adding a splash of that fabulous color and natural floral tartness can spruce things up with little to no effort.  

Hibiscus Basil Gin Sour

This is a classic gin cocktail with a bright botanical twist. Yields 2 four-oz cocktails. 

Ingredients:

• 1 egg white
• 4 oz gin
• 1 oz fresh-squeezed lemon juice
• 3 oz hibiscus basil simple syrup, recipe below
• 1 teaspoon Chambord (optional)

Add all the ingredients in a large cocktail shaker with ice. Shake very hard for 30 seconds. 

Strain into a small glass over a large ice cube. 

Hibiscus Basil Simple Syrup:

Combine 1/2 cup water, 1/2 cup sugar, 1 TBS dried Hibiscus Petals and 2-3 fresh basil leaves in a saucepan. Bring to boil. stir to dissolve sugar. Cover and let basil leaves infuse for 10 minutes. Strain and chill. 

Verano de Jamaica en Mexico

You can almost taste the vibrant colors in fall leaves in this complex, smoky and fruity sparkling cocktail. I tasted some memorable Mezcal cocktails in Mexico City last year, and this is the closest I’ve come to one which was so bright red in color and tinged with a yummy cranberry-like botanical tartness. I’m certain it had Agua de Jamaica as its base, which is made from water infused with dried flor de Jamaica (aka hibiscus flowers). The drink is non-alcoholic and tart with a very subtle tang similar to cranberry. It’s a fun way to welcome the Indian Summer.  Yields 2 6-oz cocktails.

Ingredients: 

• 3 oz Hibiscus Tea, brewed strong and chilled
• 2.5 oz mezcal
• 0.5 oz dark rum
• 0.5 oz red vermouth
• 0.5 oz lemon juice
• 1 oz grapefruit juice
• 1 oz pineapple juice
• 3 oz sparkling white wine OR white Moscato wine
• Angostura bitters
• nutmeg, for garnish, if desired

Mix together the first 7 ingredients, and divide between two chilled cocktail glasses. Top each glass with a nice splash of the sparkling wine. Add 1-2 drops Angostura bitters to each glass, and a sprinkle of fresh nutmeg, if desired.