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Hibiscus and Rosehip Cocktail or Mocktail

Hibiscus and Rosehip Cocktail or Mocktail

Total Time: 00h 30m
Hands-on Time: 00h 15m
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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Ingredients

Directions

  1. In a measuring cup, add hibiscus flowers and rosehips and pour boiling water over; steep for 5 minutes, strain into jar and chill before using. (Store unused portion in the refrigerator for up to 2 weeks.)
For the Cocktail:
  1. In a shaker with ice, combine gin, simple syrup and hibiscus-rosehip tea. Shake vigorously for 30 seconds, then pour into champagne flutes to about 1/3 full.
  2. Top off flutes with champagne, add a drop of orange blossom water and stir. Garnish each drink with one hibiscus petal.
For the Mocktail:
  1. In a shaker with ice, combine simple syrup and hibiscus-rosehip base. Shake vigorously for 30 seconds, then pour into champagne flutes to about 1/3 full.
  2. Top off flutes with sparking beverage, add a drop of orange blossom water and stir. Garnish each drink with one hibiscus petal.