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Red Hibiscus Tea non alcoholic cocktail
Takera

Hibiscus Spritzer

3.85 from 52 votes
A Hibiscus Tea based, non-alcoholic, fruity cocktail, with a bit of bubbles.
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Servings: 1 Glass
Ingredients Method Notes

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

Method
 

  1. Boil 1 cup of water for your hibiscus tea. Then make the tea according to the instructions on the packaging.
  2. Set your tea aside to cool for about 10 minutes.
  3. Then chill your tea in the fridge for 20-30 minutes.
  4. 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).
  5. Measure 2 ounces of pineapple juice and pour it into your shaker.
  6. Measure 2 ounces of freshly squeezed orange juice and then pour it into your shaker.
  7. Measure 1 ½ ounces of Maraschino Cherry juice and pour it into your shaker.
  8. Measure 1 ounce of simple syrup and pour it into your shaker.
  9. Grab your tea from the fridge and measure 4 ounces of hibiscus tea and pour it into your shaker.
  10. Add ice to your shaker, put the top on, and shake vigorously until your hand is cold.
  11. Fill a glass with ice and strain in your hibiscus drink.
  12. 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.