Hibiscus and Rosehip Cocktail

  • Makes: 2 servings

This gin and champagne cocktail is elevated with tart, lemon-like and fruity flavors from hibiscus flowers and rosehips.

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  • 1 Frontier Co-op Hibiscus Petals, Whole, Organic 1 lb
  • 3 tablespoons Frontier Co-op Hibiscus Flowers, Cut & Sifted, Organic, Fair Trade 1 lb
  • 1 tablespoon Frontier Co-op Rosehips, Whole, Organic 1 lb
  • 1 part gin
  • 1/2 part simple syrup
  • 3 parts champagne
  • 1 drop orange blossom water
  • 1 cup boiling water


1. To make the hibiscus and rosehip tea In measuring cup, pour boiling water over hibiscus and rosehips, steep for 5 minutes, strain into jar and chill before using. (Store unused portion in the refrigerator for up to 2 weeks.)
2. In a shaker with ice, combine gin, simple syrup and hibiscus and rosehip tea. Shake vigorously for 30 seconds, then pour into a champagne flute.
3. Top of flute with champagne, add a drop of orange blossom water and stir. Garnish with hibiscus petal.


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