Colourful cocktail!
I’ve been enjoying hibiscus tea lately and discovered it makes a delightful cocktail mixer. Its vivid red colour and gentle sweetness make it an excellent substitute for cranberry juice in a cosmopolitan-style drink. The result is bright, attractive and a bit less tart than the classic cranberry version.
For this recipe I prepared a hibiscus syrup by simmering one cup of strong hibiscus tea with 1/3 cup erythritol until the sweetener dissolved and the mixture reduced slightly. I used dried hibiscus flowers for the infusion, but you can also use a hibiscus herbal tea bag. To keep the carbohydrate content lower, I replaced Cointreau with a homemade orange extract.
Ingredients
35 ml vodka
1 cup hibiscus syrup (see note)
3 tbsp orange extract (or orange liqueur if preferred)
1 tbsp lime juice
Method
- Combine the vodka, hibiscus syrup, orange extract and lime juice in a cocktail shaker with a handful of ice.
- Shake vigorously until well chilled.
- Strain into a chilled cocktail glass.
- Garnish if desired and enjoy.
Notes: To make the hibiscus syrup, steep a strong cup of hibiscus tea (using dried hibiscus or a tea bag) and simmer it with 1/3 cup erythritol until slightly reduced. Cool before using. Adjust the sweetness and orange flavour to taste—use orange liqueur if you prefer a more traditional cosmopolitan profile.