Hibiscus Spritz
Summer’s got a whole new spritz!
Make this gin cocktail with your favorite craft gin. The juniper and citrus and other herbal notes inherent in good gin are enhanced by hibiscus simple syrup and a hint of orange for a perfectly balanced, beautiful and refreshing cocktail!
Makes 1 drink
Fresh Ice
1/2 ounce or 1 tablespoon Hibiscus Simple Syrup (see recipe below)
1 ounce or 2 tablespoons Gin
½ cup Mandarin Orange Seltzer—or plain seltzer and the juice of half a mandarin orange/clementine, etc.
Orange slice and mint for garnish
Fill a glass with ice. I like to pour cold water on my ice and pour out any excess water to wash my ice. Pour the simple syrup and gin over the ice. Stir gently and fill the rest of the glass with the club soda. Garnish with the orange slice and a sprig of mint if desired.
Enjoy immediately!
Hibiscus Simple Syrup:
1 cup filtered water
1 cup granulated white sugar
1 generous cup dried hibiscus flowers
Place the water and the sugar in a small heavy-bottomed saucepan. Set over medium-high heat and let it come to a soft boil. When there are a lot of small bubbles in the mixture, add the hibiscus flowers, stir them gently to make sure that they are submerged. Immediately, turn off the heat. Note: You do not want the sugar to boil and caramelize or it will ruin the flavor of the hibiscus.
Let sit for a couple of hours. Strain into a clean glass jar and set aside.
Will keep in the refrigerator for a month, but you will use it all before then. It’s also great just to flavor plain seltzer or sparkling water or use as a base for aqua fresca.
ALL RECIPES ©ELIZABETH KARMEL 2020