Hibiscus Cocktail


We’ve been seeing hibiscus everywhere lately – from Starbucks to the perfume counter. It adds an unexpected tart, yet floral flavor to whatever it’s added to and obviously, that includes alcohol. In fact, we think it’s safe to say hibiscus is one of the most underrated cocktail ingredients out there today.


There are a few different ways you can get your hibiscus fix while you’re drinking. The first, most obvious way, is to buy a hibiscus flavored alcohol. ABSOLUT has ABSOLUT HIBISKUS, which is a flavor combo of hibiscus and pomegranate. It’s fruity, floral, sweet and tangy, making it an awesome addition to any cocktail this summer.


Another way to add some hibiscus to your drink it by using hibiscus syrup. We found a great recipe from Eat Boutique that simply combines hibiscus syrup and champagne – super refreshing and delicious. Here’s how the syrup is made (you can use it any way you want to – it doesn’t have to be consumed with champagne):


  • Bring 6 cups of water to a boil in a large pot and then remove from heat
  • Stir 3 cups of loosely packed, dried hibiscus flowers into the water gently and allow it to cool for several hours or overnight
  • Strain out the now re-hydrated hibiscus flowers
  • Bring the hibiscus water back to a simmer and add 5 cups of sugar, whisking until it’s dissolved, and then remove from heat
  • Add 1 Tablespoon of vanilla extract and 1 teaspoon of pumpkin pie spice if you want to – it’s optional


The syrup can be stored in your fridge for up to one month, or you can freeze it for up to six months. Most hibiscus cocktails need at least a little bit of the syrup, so once you give it a try, we have a feeling the bottle will go quickly.


Even if you don’t make syrup, the flowers need to have some time to hang out in boiling water to enhance the flavor before you include it in a cocktail. If you like the idea of hibiscus cocktails, but it kind of freaks you out, you can always just add the full flower or some petals to a drink to make it look a little prettier. It can be more about the aesthetics than the taste.


Would you drink hibiscus?