Let guests choose their own adventure with this make-ahead mixer flavored with sweet mango nectar and sour-tart hibiscus syrup. It’s equally delicious on the rocks with sparkling water, topped with bubbly Cava, or stirred together with tequila for a cocktail.

Paige Grandjean
June 2020

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Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Recipe Summary test

active:
15 mins
total:
40 mins
Yield:
10
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Ingredients

HIBISCUS SYRUP
COOLER

Directions

Make the hibiscus syrup
  • Bring 1 cup water, sugar, and salt to a boil in a small saucepan over medium-high. Boil, stirring often, until sugar is dissolved, 1 to 2 minutes. Remove from heat. Add tea bags, and let steep 8 minutes. Remove and discard tea bags. Use immediately, or cover and chill up to 1 week.

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Make the cooler
  • Stir together mango nectar, hibiscus syrup, lime juice, and chopped mango. Cover and chill at least 30 minutes or up to 24 hours.

  • Rim 8- to 10-ounce glasses with lime juice and chile-lime seasoning. Fill glasses halfway with crushed ice. Add about 4 ounces cooler to each glass. Top each serving with 1/4 cup mineral water for a mocktail, 1/4 cup (2 ounces) Cava for a spritz, or 2 tablespoons (1 ounce) tequila and 1 tablespoon (1/2 ounce) Ancho Reyes ancho chile liqueur for a cocktail. Garnish with lime wedges, if desired.

Make Ahead

Hibiscus syrup can be stored in refrigerator up to 1 week. Cooler can be made up to 1 day in advance.

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