Gregory DuPree
Active Time
10 MIN
Total Time
35 MIN
Yield
Serves : 15

Hibiscus flowers, curaçao, and lemon juice bring bright and refreshing floral notes to this rye-based cocktail.

How to Make It

Step 1    

Combine sugar, 1/4 cup boiling water, and hibiscus in a heatproof mug. Stir until sugar is dissolved; let stand until cooled. Cover and chill hibiscus syrup until ready to use.

Step 2    

Combine rye, dry curaçao, lemon juice, and 1/2 cup hibiscus syrup in a pitcher. Add ice, and stir until ice is melted. Serve chilled; garnish with lemon peel strips.

Make Ahead

Batched drink may be made one day ahead; keep chilled until ready to serve.

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