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 Paige Grandjean Instagram Website Title: Associate Food Editor, Food & WineLocation: Birmingham, AlabamaEducation: Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits, International Association of Culinary Professionals Cookbook Judge: Baking Category 2021Expertise: recipe development, food styling.Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms.Experience: Paige Grandjean has spent her entire career in food media. As a former recipe tester and developer in the Meredith Food Studios, she worked on recipes for numerous print and digital brands. Her extensive test kitchen experience landed her a spot as a panel speaker at the International Association of Culinary Professionals (IACP) annual conference in 2020. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine lamination cover story earning a spot as a Folio: Eddie and Ozzie Award finalist. As the current associate food editor for Food & Wine, Paige assists in overseeing all food content for the internationally acclaimed brand. Food & Wine's Editorial Guidelines 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