Spirits Mango-Hibiscus Cooler 1 Review 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. By Paige Grandjean Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 15 mins Total Time: 40 mins Yield: 10 Ingredients HIBISCUS SYRUP 1 cup water 1/4 cup granulated sugar 1/4 teaspoon kosher salt 4 single-serving hibiscus tea bags COOLER 2 3/4 cups mango nectar 1 cup Hibiscus Syrup 1/4 cup fresh lime juice, plus more for rimming glasses 1 medium mango, peeled and chopped Chile-lime seasoning (such as Tajín) Crushed ice Mineral water (such as Topo Chico), Cava, or blanco tequila and Ancho Reyes ancho chile liqueur, for serving Lime wedges (optional) 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. 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. Rate it Print