This recipe is delicious and easy to make, and it comes together in almost no time at all, especially if you have some young sous-chefs helping you out.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- ¼ cup dried hibiscus petals
- 1 ½ cups boiling water
- ½ cup fresh lime juice
- ½ cup ginger liqueur (such as Domaine de Canton®)
- ½ cup ginger beer
- 4 sprigs fresh mint for garnish
- fresh ginger, peeled and thinly sliced
Instructions
- Steep hibiscus flowers in boiling water for 5 minutes; strain into a heatproof bowl set in a bowl of ice to speed cooling. Cool completely.
- Transfer to a small pitcher. Stir in lime juice and ginger liqueur. Pour into ice-filled Collins glasses (about 5 oz. per glass) and top each with 1 oz. ginger beer. Garnish with mint sprigs and ginger slices.
- You can use 8 hibiscus tea bags if you don’t have hibiscus flowers. Just steep in boiling water for 5 minutes.
- Using liqueur (instead of liquor) lets you amp up cocktails without making them overly potent. Though often made with a rum or vodka base, liqueurs generally range from 15 percent to 55 percent alcohol by volume. (Liquors usually start at 40 percent by volume.)