Hibiscus and Rosehip Cocktail

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 2 servings

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



    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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