Gin Hibiscus Collins
Have you joined the hibiscus cocktail craze, yet?
By Erin Henderson
Hibiscus is really having a moment. From teas to juices to cocktails these brightly-hued, tropical plants are popping up everywhere – in and out of the garden.
Last winter, I bought a few tea bags of the stuff when I was hoping to fend off a cold. But outside of ailing times, I’m not much of a tea drinker so I’ve been looking for ways to use the bags up before they go stale. I stumbled upon aqua di jamaica as a possible option and then went promptly down the rabbit hole of finding much tastier uses than just the standard cuppa.
Related: How to Make a Hot Toddy
The bright red shade makes for a glamourous summer drink – and, if you really get inspired – consider freezing food-grade petals in ice cubes to float in your delightfully pink cocktail for a truly tropical vibe.
Hibiscus Gin Collins
I know I say this with every cocktail I make, but I really mean it this time: I think this is my drink of summer.
It came together accidentally, and I did a test run on (the adults in) my family. They sucked it back like water in the dessert, and then asked for more.
It’s a winner.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2oz gin
- 1 oz hibiscus tea syrup*
- 1 oz fresh lemon juice
- Tonic water, to top
- Lemon twist, for garnish
- Food grade hibiscus, for garnish, if you’re feeling fancy
How to Make It:
- Into a shaker filled with ice, add gin, hibiscus syrup and lemon juice.
- Shake until well chilled.
- Strain into a tall glass filled with ice, and top with tonic water.
- Garnish with a lemon twist optional hibiscus
Hibiscus Tea Syrup
Ingredients:
- 2 cups water
- 1 cup white sugar
- 3 tea bags of hibiscus tea, preferably organic
How to Make It:
- Heat water and sugar in a sauce pot, stirring to dissolve sugar.
- Once dissolved add tea bags and allow the mixture to cool for about 30 minutes.
- Press the remaining liquid out of the teabags and discard.
- Pour the syrup into a jar, seal, and chill in the fridge until ready to use.
