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Summer Sunset - Cocktail With Edible Flowers

Summer Sunset: Cocktail With Edible Flowers

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  • Author: Hyatt Regency Grand Reserve in Rio Grande, Puerto Rico.


Units Scale

For the hibiscus-rosemary syrup:

  • 2 hibiscus tea bags
  • 2 fresh rosemary sprigs, divided
  • 1 cup boiling water
  • 1 1/2 cups (300g) sugar

For the cocktail:

  • 1oz Gin
  • 1oz Infused Hibiscus Rosemary Syrup
  • .25 Fresh Lime Juice


For the Hibiscus-Rosemary Syrup:

  • Steep tea bags and 1 rosemary sprig in boiling water for 5 minutes.
  • Strain into a heatproof container with a tight-fitting lid, then add sugar and stir or shake until dissolved. Let cool, then refrigerate for up to 2 weeks

For the cocktail:

  • Combine the hibiscus and rosemary in a pot while adding water and sugar.
  • Bring to a boil for about 2 min then allow to cool.
  • Combine all ingredients in a cocktail shaker with ice.
  • Shake hard for approximately 30 seconds to chill and combine ingredients.
  • Strain out ice.
  • Shake again for approximately 30 seconds to further emulsify ingredients.
  • Double strain into a glass.
  • Garnish and enjoy!
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