Capitalizing off the Hibiscus Poached Pears (linked) we decided to make a delicious libation with the hibiscus syrup. Because of course, we cannot let that go to waste, and because hibiscus flowers are a year-round flavor that can fit in any season. Besides making your remaining syrup into a delicious cocktail, you can use it as a sweetener for tea.
2 oz vodka
½ oz Cointreau
½ lime, freshly squeezed
¾ oz hibiscus syrup
Club Soda
Pepitos Chilitos Hibiscus flowers + lime zest, for garnish
1. In a cocktail shaker filled with ice add vodka, Cointreau, squeezed lime, and hibiscus syrup. Shake vigorously for 30 seconds.
2. Pour in a chilled martini glass, top with club soda, and garnish with Pepitos Chilitos Hibiscus flowers.