This tart hibiscus Rose’ wine cooler is a refreshing spring sip. Hibiscus Flower and Berry Blast Tea come together to make a rosy-sweet simple syrup. A few drops of Rose Water along with a dry bottle of Rose’ wine – this sip is a floral, tangy delight. We love this one on the rocks with a splash of soda water. Garnish with fresh berries, and you’ve got a sophisticated, springtime cocktail.
Time: 20 min
Makes 4 cocktailsRating
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Loading...| 1 cup sugar | |
| 1 cup water | |
| 2 Tbl Berry Blast Tea | |
| 2 Tbl Hibiscus Flower | |
| 1 bottle dry Rose' Wine | |
| 2 oz fresh lime juice | |
| Rose Water | |
| Fresh thyme sprigs and berries for garnish |
| 1. | First create the simple syrup. In a pot, simmer the sugar and water until the mixture is clear. Continue simmering until slightly thickened and syrupy - about 5 mins. Turn off the heat. Add in the Berry Blast Tea and Hibiscus Flower. Steep for 30 mins. Strain the liquid and discard the solids. The simple syrup can be stored in the fridge for up to 30 days. |
| 2. | To create two cocktails - to an ice-filled cocktail shaker, add 4 oz Rose Wine, 2 oz Berry-Hibiscus simple syrup and 1 oz fresh lime juice. Shake and strain into ice-filled glasses. Place two drops rosewater onto the surface of the liquid. Top the glasses with cold soda water. Repeat for the other two cocktails. |
| 3. | Place a thyme leaf in your palm. Cover with your other hand and press and pat until the thyme is fragrant. Garnish the glasses with a thyme sprig and a skewer of fresh berries. |
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