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
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.
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