A libation is in order! This is everything I could want in a cocktail–not too sweet, special, but not weird in a throw-a-bunch-of-random-ingredients-into-the-shaker kind of way. And it’s pink.
Floral Hibiscus Cocktail with Cinnamon
Make an aromatic cocktail out of your hibiscus tea, and add cinnamon to help liven it up.
Author: Carlynn Woolsey
Recipe Type: Cocktail
Serves: 1 serving
Cinnamon Simple Syrup (adapted from Food Network)
- 2 cups water
- 4 cinnamon sticks
- 1½ cups white sugar
- 3 mint leaves or basil leaves + additional for garnish
- small lime wedge
- 2 oz of your favorite vodka
- 1½ oz prepared hibiscus tea
- ½ oz cinnamon or cinnamon simple syrup form
Cinnamon Simple Syrup
- Place water and cinnamon sticks in a saucepan, set over high heat and bring to a boil.
- Reduce the heat to medium-high and continue to gently boil the mixture for 10 mins (it will smell fabulous).
- Off of the heat, remove the cinnamon sticks from the water and stir in the sugar.
- Return to the cooktop and bring the mixture to a boil again, stirring constantly, just until the sugar is dissolved.
- Remove from heat and allow to cool before storing in an airtight container.
- Place herbs and lime wedge in the bottom of a cocktail shaker.
- Using a muddler or the end of a wooden spoon, press down to extract some of the flavor from the herbs and juice from the lime.
- You really want to get the oils from each going here.
- Top with a couple of ice cubes and the remaining ingredients.
- Serve in a glass filled with ice and garnish if desired.
I made my tea from dried hibiscus flowers. If you want to do the same at home, a ratio of 1 tbsp dried flowers to 2 cups of water is a good place to start.
Recipe adapted from Minero Charleston.