Floral Hibiscus Cocktail with Cinnamon

Floral Hibiscus Cocktail with Cinnamon

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.

Cheers.

Floral Hibiscus Cocktail with Cinnamon
 
Make an aromatic cocktail out of your hibiscus tea, and add cinnamon to help liven it up.
Author:
Recipe Type: Cocktail
Serves: 1 serving
Ingredients
Cinnamon Simple Syrup (adapted from Food Network)
  • 2 cups water
  • 4 cinnamon sticks
  • 1½ cups white sugar
Estrellita
  • 3 mint leaves or basil leaves + additional for garnish
  • small lime wedge
  • ice
  • 2 oz of your favorite vodka
  • 1½ oz prepared hibiscus tea
  • ½ oz cinnamon or cinnamon simple syrup form
Instructions
Cinnamon Simple Syrup
  1. Place water and cinnamon sticks in a saucepan, set over high heat and bring to a boil.
  2. Reduce the heat to medium-high and continue to gently boil the mixture for 10 mins (it will smell fabulous).
  3. Off of the heat, remove the cinnamon sticks from the water and stir in the sugar.
  4. Return to the cooktop and bring the mixture to a boil again, stirring constantly, just until the sugar is dissolved.
  5. Remove from heat and allow to cool before storing in an airtight container.
Estrellita
  1. Place herbs and lime wedge in the bottom of a cocktail shaker.
  2. 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.
  3. You really want to get the oils from each going here.
  4. Top with a couple of ice cubes and the remaining ingredients.
  5. Shake.
  6. 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.

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