HIBISCUS FIZZ COCKTAIL
Steps:
- Combine the sugar and 3 cups water in medium saucepan set over high heat. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.
- Combine the cooled hibiscus syrup, grapefruit juice, tequila and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.
- Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.
HIBISCUS & PROSECCO COCKTAIL
Hibiscus flowers in syrup add a final flourish to this pink prosecco and vodka cocktail - ideal to sip at a Eurovision party
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Number Of Ingredients 7
Steps:
- Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
- Line up 4 champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.
Nutrition Facts : Calories 136 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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- To prepare the tea component, heat the water to a low simmer, either in a tea pot or in a saucepan on the stovetop. Steep the tea in the hot water for 3 minutes, then remove the bags (or strain off the loose tea). Set the tea aside to cool to room temperature, about 20 minutes.
- To make the honey syrup: Combine equal parts honey and water (say, 2 tablespoons each if you’re only making one batch of drinks) in a microwave-safe bowl or small saucepan. Warm in the microwave or over the stovetop just until you can completely stir the honey into the water. Set aside.
- When you’re ready to serve, fill four medium glasses with ice. Fill each halfway with hibiscus tea. Top each with about a tablespoon of lime juice and 1 teaspoon of the honey simple syrup, and stir to combine. Fill the rest of each glass with sparkling water, gently stirring afterward to combine. You may want to adjust to taste by using less lime juice or more simple syrup—totally up to you! Serve promptly.
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