Hibiscus Cocktails for Summer

hibiscus cocktails
Hibiscus Cocktails
Dried hibiscus flowers are used in a number of Latin American countries to brew teas or to create a cold drink called Agua de Jamaica. Hibiscus sabdariffa (commonly known as Roselle) is known to not only make a great tea, but also lower blood pressure. The dried hibiscus blossoms can be a good base for curry, and add a “zing” to a fresh salad. Many local Latin markets in nearby North Bergen and Union City have the blossoms dried and that is what is used to make our cordial. The flavor is sweet and tangy (think cranberry juice) with a lovely garnet color. This makes it especially wonderful as a base for artisanal summer cocktails. Aside from cocktails, it makes a wonderful non-alcoholic drink with seltzer and lime. Here are some of our favorite recipes:
Hibiscus Mimosa Punch

  • 5 oz. St-Germain Elderflower Liqueur
  • 5 oz. Pink Grapefruit Juice
  • 2 1/2 oz. Hibiscus Cordial
  • 1 bottle Champagne (Brut)


Mix ingredients in punch bowl with large block of ice. Garnish each flute with Wild Hibiscus Flower and grapefruit zest For a sweeter drink adjust the hibiscus cordial to taste and try using a rose sparkling wine or champagne.

Hibiscus Rum Buck hibiscus cocktails

  • 2 oz white rum
  • 1/2 oz hibiscus cordial
  • 1/2 oz. lime juice
  • 2 oz ginger beer
  • lime twist for garnish


  • To make the cocktail, fill a highball glass with ice
  • Add the lime juice, hibiscus syrup, rum, and ginger beer
  • Stir to combine
  • Garnish with a fresh twist of lime

Makes 1 highball cocktail

Dark Flower Cocktail 
  • 1 c Water
  • 4 oz hibiscus cordial
  • 4 oz. dark rum
  • Orange slices for garnish


Fill 2 wineglasses with ice. Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass. Stir, and garnish with orange wedges.

Agua de Jamaica (non alcoholic)

  • 4 ounces hibiscus cordial
  • 1/2 cinnamon stick (optional)
  • A few thin slices ginger (optional)
  • Allspice berries (optional)
  • Lime juice (optional)
  • Orange or lime slices for garnish

Add the ingredients above to 2 c water, bring to a boil and then cool. Strain the mixture remove spices and add to a pitcher filled with ice- yields one quart. Garnish with orange or lime slices


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