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Bon Appétit

Hibiscus–Tequila Sparkler

By Cari Hah
HibiscusTequila Sparkler cocktail recipe
Photo by Emma Fishman, food styling by Kat Boystova, prop styling by Allie Wist

Tart-sweet and shockingly pink hibiscus syrup is the star of this bright and refreshing cocktail. This recipe makes enough syrup for 16 drinks (great for a crowd), but if you have any leftover, there are endless creative ways to use it up. Drizzle over ice cream, use as a sweetener for lemonade or iced tea, mix into gin- or tequila-based cocktails, or even whisk into salad dressings.

What you’ll need

Recipe information

  • Yield

    Makes 1

Ingredients

¼ cup dried hibiscus flowers
1 cup sugar
1 oz. tequila blanco
½ oz. fresh lime juice
3 mint leaves, plus sprig for serving
2 oz. dry sparkling rosé (such as Moët & Chandon Rosé Impérial)
Raspberry sorbet (for serving, optional)

Preparation

  1. Step 1

    Combine hibiscus and 1 cup boiling water in a heatproof measuring glass or small bowl; let sit 10 minutes. Strain tea through a fine-mesh sieve into another measuring glass or small bowl; discard hibiscus. Add sugar to tea and stir to dissolve. Let hibiscus syrup cool.

    Step 2

    To make 1 cocktail, combine tequila, lime juice, ½ oz. hibiscus syrup, and 3 mint leaves in a cocktail shaker. Fill shaker with ice, cover, and shake until outside of shaker is frosty, about 20 seconds. Strain into a Champagne flute and gradually add rosé, stopping ½" from top of glass. Top cocktail with a small scoop of raspberry sorbet if using and garnish with mint sprig.

    Do ahead: Hibiscus syrup can be made 3 weeks ahead. Transfer to an airtight container; cover and chill.

TagsCocktailAlcoholBeveragesTequilaSummerHibiscusHerbs & SpicesBon Appétit

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