Hibiscus Spritzer
A Hibiscus Tea based, non-alcoholic, fruity cocktail, with a bit of bubbles.
Ingredients
- 4 oz Hibiscus (Sorrel) Tea
- 2 oz Pineapple Juice
- 2 oz Fresh Squeezed Orange Juice
- 1 1/2 oz Maraschino Cherry Juice
- 1 oz Simple Syrup
- 1 Bottle Topo Chico
- 1 Cup Ice
Instructions
- Boil 1 cup of water for your hibiscus tea. Then make the tea according to the instructions on the packaging.
- Set your tea aside to cool for about 10 minutes.
- Then chill your tea in the fridge for 20-30 minutes.
- When you are ready to assemble your spritzer, grab a shaker and a jigger (or your favorite 12-16 ounce glass, a liquid measuring cup, and a spoon for stirring).
- Measure 2 ounces of pineapple juice and pour it into your shaker.
- Measure 2 ounces of freshly squeezed orange juice and then pour it into your shaker.
- Measure 1 ½ ounces of Maraschino Cherry juice and pour it into your shaker.
- Measure 1 ounce of simple syrup and pour it into your shaker.
- Grab your tea from the fridge and measure 4 ounces of hibiscus tea and pour it into your shaker.
- Add ice to your shaker, put the top on, and shake vigorously until your hand is cold.
- Fill a glass with ice and strain in your hibiscus drink.
- Top your drink with 1-2 ounces of Topo Chico, give a light stir, and enjoy!
Notes
- Make sure to let your Hibiscus tea cool sufficiently after brewing before assembling your cocktail
- Note the sweetness of each of your ingredients and add more tea to reduce the sweetness per your palate.
- The Hibiscus Spritz may be made ahead by assembling all of the ingredients except the Topo Chico and Ice, adding those items only when ready to drink.