Rosy Hibiscus-Gin Lowball


On the fence when it comes to gin? Try a sip of this gateway cocktail. Also known as sorrel, roselle—the type of hibiscus used in most hibiscus teas—complements the floral notes of gin, resulting in a refreshing, balanced beverage. Stir leftover hibiscus tea into lemonade for a refreshing nonalcoholic sipper.

Rosy Hibiscus Gin Lowball
Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Kathleen Varner
Active Time:
10 mins
Total Time:
1 hrs


  • ¾ cup water

  • 1 regular-size hibiscus tea bag (such as The Republic of Tea)

  • 12 medium-size fresh mint leaves or 6 medium-size fresh basil leaves

  • 2 teaspoons fresh lime juice, plus lime wheel, for garnish

  • 1 teaspoon dark maple syrup

  • 3 tablespoons (1½ ounces) dry gin (such as Bluecoat)

  • 1 tablespoon (½ ounce) Cocchi Americano

  • Ice cubes

  • 2 dashes orange bitters (such as Angostura)


  1. Bring 3/4 cup water to a gentle boil in a small saucepan over high. Add tea bag to water, and remove from heat. Steep until desired strength is reached, 5 to 7 minutes. Remove tea bag, and transfer tea to a small heatproof cup; allow to cool, uncovered, at room temperature 10 minutes. Cover and refrigerate until completely chilled, about 40 minutes.

  2. Gently muddle herb leaves in a mixing glass or cocktail shaker. Add lime juice and maple syrup; muddle until liquid is fully extracted. Stir in 1/4 cup hibiscus tea, gin, and Cocchi Americano. Strain mixture into a rocks glass filled halfway with ice cubes. Add orange bitters, and garnish with lime wheel.

Make Ahead

Tea can be made and refrigerated up to 2 days ahead.

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