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On the fence when it comes to gin? Try a sip of this gateway cocktail. Known as sorrel in parts of Africa, 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.

Osayi Endolyn
January 2021

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Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Kathleen Varner

Recipe Summary

active:
10 mins
total:
1 hr
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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