Hibiscus Tequila Fizz

Hibiscus Tequila Fizz

Dried hibiscus adds a flowery, almost cranberry-like flavor to this tall drink. You might want to double the recipe for a party lasting several hours. The recipe comes from Bay Area mixologist Alex Smith.

Sunset JUNE 2010

  • Yield: Serves 12
  • Total: 2 Hours, 25 Minutes


  • 1 1/2 cups sugar
  • 2 cups dried hibiscus (jamaica)*
  • 2 cups reposado or gold tequila
  • 1 1/2 cups grapefruit juice
  • 3/4 cup fresh lime juice
  • 3/4 cup sweet vermouth
  • 3/4 teaspoon aromatic bitters
  • 6 cups cold club soda
  • 12 lime slices


1. Heat sugar, 1 1/2 cups water, and hibiscus in a saucepan until boiling. Let cool for 1 1/4 hours, then strain, discarding hibiscus.

2. Chill until cold, at least 45 minutes and up to 2 weeks.

3. Combine hibiscus syrup, tequila, grapefruit and lime juices, vermouth, and bitters in a pitcher (at least 2 qt.).

4. Fill tall glasses with ice. Pour about 1/2 cup syrup mixture into each glass and top up each with about 1/2 cup club soda. Stir, then garnish with lime slices.

*Buy from a Latino market or from worldspices.com

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Protein: 0.3g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 32g
  • Fiber: 0.3g
  • Sodium: 28mg
  • Cholesterol: 0.0mg

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Hibiscus Tequila Fizz Recipe